Peppery-Hot Mutton, Northeast China Style

1 lb (500 g) cooked mutton            
1 tbsp soy sauce bone stock
2 dried hot red chili (chilli) peppers      
3 1/2 oz (100 ml) vegetable oil         
1/4 tsp ground Sichuan peppercorns
1/2 tsp scallions, sliced diagonally      
1/4 tsp sesame oil
1/2 tsp vinegar                      
1/4 tsp MSG
2 tsp salt

1. Slice mutton. Halve, seed, wash, and dice the chili peppers.

2. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the mutton slices and fry for 30 seconds. Remove and drain.

3. Pour the oil out of the wok, leaving only enough to cover the bottom. Reheat and add the scallions and chili peppers, stir-frying until fragrant. Add the mutton and stir in the vinegar, salt, soy sauce, and enough stock to cover the mutton about half-way. Sprinkle with the ground peppercorn and bring to a boil. Turn the fire to low and simmer until the sauce thickens. Add MSG. Sprinkle with sesame oil, remove, and serve.