Mongolian-style deep-fried spiced goat

This is a northern Chinese style of dish. I’ve given it a southern touch. It might look dark and primitive, but I can assure you it is an exciting dish; the aromatic fragrances of the spices and rich flavour of the goat is very appetising, and when you put it in your mouth, it’s so light to eat.

This recipe demands a combination of simmering and frying—a ‘double technique’ often used in the preparation of Chinese pork dishes. The ginger and spring onion in the stock cut the raw rank