This dish is dark red and turquoise in color, crisp and soft in circles, fat but not greasy. It is a very popular food in the Shanghai style menu. This dish can be eaten by Shanghainese all year round now. In the past, you could only eat grass when it was on the market. Caotou is a gossip in Shanghai dialect, but its scientific name is actually alfalfa.
Although the name grass head circle is vulgar, don't underestimate it. In the food program "Fireworks Picking up Taste" launched by Shanghai TV Station, the grass circle is the highest delicacy of Michelin's "Old Zhengxing". In the film, Zheng Bo quotes that "people who haven't eaten straw mats are not real gourmets, and chefs who can't make straw mats can't be called masters of this kind of food".
Manufacturing technology of grass head ring
Put the pig's large intestine in warm water, while pouring water, turn the intestine over, peel off the viscera of the intestine, wash it, put it in a water pot and boil it with high fire; The outer layer of pig intestine is hard and tight in real time, which can be taken out, put into a bucket, and rubbed with salt and balsamic vinegar to remove mucus; Rinse with clear ice until the intestinal wall has no sticky feeling; Put the large intestine into a pot, add onion, ginger slices and yellow wine, and cook for about 2 hours on high fire; Then 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 stew it with strong fire for about an hour;
Burn until the rectum is fat and white. After cooling, cut the cooked rectum into 2 cm long oblique sections. Removing yellow leaves and old terrier from grass head (alfalfa), washing with clear water, and draining; Heat a wok, put it in a circle, add 75g of yellow rice wine, soy sauce, white sugar, Jiang Mo and white soup, heat another wok, bring lard to a boil, stir-fry the grass, add soy sauce and white sugar until it is broken, and pour into the basin; Put the burnt circle on the grass head.