Hunan style stir-fried lamb with chilies

In a bowl, combine the sliced Lamb leg with 20g Shaoxing wine, 10g Light soy sauce, Cornstarch, and Sesame oil. Mix well and let marinate for at least 15 minutes.

Prepare the sauce by combining 20g Shaoxing wine, 20g Light soy sauce, Dark soy sauce, Chinkiang vinegar, Granulated sugar, White pepper, and Chicken stock in a small bowl. Stir until the sugar dissolves.

Heat a wok over high heat until smoking. Add 30g Vegetable oil, then add the marinated Lamb leg in a single layer. Stir-fry quickly until the Lamb leg is seared and mostly cooked through, about 1-2 minutes. Remove the Lamb leg from the wok and set aside.