Sauted Mutton with Scallions

(Cong Bao Yangroupian)

400 grams mutton or lamb

150 grams scallions

1 egg white

2 grams (1/3 tsp) salt

5 grams (1 tsp) cooking sherry

5 grams (1 tsp) soy sauce

100 grams (7 tbsp) cooking oil

10 grams (2 tsp) mixture of cornstarch and water

50 grams (3 tbsp) water

Cut the mutton or lamb into slices 5 cm long and 3 cm wide. Put in a bowl and coat with 1 gram of salt. Add the egg white and dry cornstarch and mix well. Slice the onions.

Heat the oil in a wok to 70-100 ℃ (160-210℉) and stir-fry the mutton slices until they are done. Remove and drain off the oil.

Stir-fry the scallions in 20 gram of oil until they exude an aroma. Add the cooking sherry, soy sauce, and water and bring to the boil. Add the remaining gram of salt and the mutton. Stir briskly and then thicken the sauce with the cornstarch and water mixture. Remove and serve.

Features: Succulent meat and gleaming green scallions

Taste: Tender mutton and aromatic scallions