Stewed Mutton Slices, Northeast China Style

1 lb (500 g) cooked mutton           
2 tsp soy sauce
4 tbsp (60 ml) vegetable oil           
2 tsp salt, or to taste
3 cloves star anise                   
1/2 tsp sugar
1/2 tsp scallions, chopped             
1/4 tsp peppercorn oil
1/2 tsp fresh ginger, chopped           
1/4 tsp MSG
2 tsp sweet soybean paste

1. Cut mutton into 2 1/2 inch by 1 1/4 inch by 1/2 inch (6 cm by 3 cm by 5 mm) slices.

2. Heat oil in a work over high heat until smoke rises. Add star anise to deep-fry until fragrant. Remove star anise and discard. Add scallions and ginger to stir-fry until fragrant. Stir in sweet bean sauce and stir swiftly until its aroma releases. Add mutton strips, soy sauce, salt, sugar and water to level with the meat. Bring sauce to a boil, skim the foam and cover wok with a lid. Turn the heat to a low simmer, cool until the meat tender. You may consume the excess sauce by boiling over a high fire until the sauce thickens. Add MSG. Sprinkle with peppercorn oil. Remove and serve.