Ingredients
300 g lamb (about 10 oz), 50 g fried peanuts (about 1/4 cup), 1 egg.
Seasonings
Chopped scallions, minced ginger, and sliced garlic, each a small amount; 1/3 teaspoon each of salt and MSG; 1 tablespoon sugar; 2 tablespoons each of yellow bean paste and Shaoxing wine; 1 teaspoon sesame oil; cornstarch as needed; 750 ml (about 3 cups) vegetable oil (about 50 ml/3 tablespoons will be absorbed).
Steps
1. Rinse the lamb and cut it into small cubes. Toss with salt, MSG, cooking wine, beaten egg, and cornstarch until evenly coated. Slide the lamb into hot oil and cook until just done, then remove and drain on paper towels.
2. Heat the remaining oil in the wok, first add scallions, ginger, and garlic to release their aroma, then splash in the cooking wine, add yellow bean paste and sugar, and stir-fry until fragrant.
3. Then add salt, MSG, and water, bring to a boil, add the diced lamb and peanuts, stir well, thicken with a water starch slurry, and drizzle with sesame oil before serving.