Cut the lamb tenderloin into large slices. Pickle the lamb with the cooking wine and the salt, blend with the beaten egg and a little starch by hand. Chop the garlic. Cut the scallion into thick slices. Blend the rice wine, the soy sauce, the salt, the pepper, the sugar and the starch, add a little water to make the flavoring sauce. Fry the dried pepper with the oil. Add the lamb and the garlic to sauté until the meat surface turns white. Add the scallion and stir for several times. Add the flavoring sauce and sauté with strong fire quickly. Turn off the fire once the sauce evenly wraps the lamb slices.