Directions:

1. Cut the mutton or lamb into thin slices 5 cm (2 inches) long and 3 cm (1.2 inches) wide. Put in a bowl. Add 1 g (1/6 tsp) of salt and stir until the mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Slice the onions.

2. Heat the oil in a wok to 70-100:C (160-210:F) and slippery-fry the mutton slices until they are done. Take out and drain off the oil.

3. Put back 20 g (1 1/2 tbsp) of oil into the wok and stir-fry the scallions until they produce a strong aroma. Add in the cooking wine, soy sauce, and water and bring to boiling point. Add hte salt and MSG, and put in the mutton. Quickly sitr several times and then thicken the sauce with the mixture of cornstarch and water. Take out and serve.

Features:Shiny and beautifully colored with white meat and green scallions.
Taste: The mutton is slippery and tender and the scallions are aromatic.