Taste: salty and sweet.

Ingredients: pig intestines (300g) and alfalfa (250g).

Seasoning: monosodium glutamate, soy sauce, yellow wine, ginger, sugar and lard.

Category: Shanghai cuisine 1. Put the pig's large intestine in warm water, turn it over while pouring the water, peel off the intestines, wash it, put it in a water pot and boil it over high fire;

2. The outer layer of pig intestine is hard and tight in real time, so it can be taken out, put into a bucket, add salt and balsamic vinegar, and knead the mucus by hand;

3. Rinse with clear ice until the intestinal wall has no sticky feeling;

4. Put the large intestine into the pot, add the onion, ginger slices and yellow wine, and cook for about 2 hours;

5. Take it out and rinse it with cold water, cut off the head, anus and intestines, put it in a soup pot, cover the pot, and simmer for about an hour with high fire;

6. Burn until the rectum is fat and white. After cooling, cut the cooked rectum into 2 cm long inclined sections;

7. The grass head (alfalfa) is stripped of yellow leaves and old terrier, washed and drained with clear water;

8. Heat the wok, put it in a circle, add 75g of yellow wine, soy sauce, white sugar, Jiang Mo and white soup, and bring to a boil;

9. Cook on low heat for about 5 minutes. After the marinade is tightened, thicken it with a little wet starch, pour in 10g cooked lard and cover it for later use.

10. Heat wok, bring lard to a boil, add grass and stir fry, add soy sauce and sugar, and pour into the pot;

1 1. Put the burnt circle on the grass head. 1. When the grass head is in the pot, the oil should be hot and the action should be fast. If it's broken, it's out of the pot. Don't fry it.

2. When the marinade is tightened, thicken it with starch, not too much juice;

3. Because the rectum has a large diameter, it looks like a soft round stick when cooked in a boiling pot. After the casing is sliced, it becomes a small circle, so it is called a round grass head.