Cao Touquan is a famous dish that is full of color, flavor and flavor, and belongs to Shanghai cuisine.

The color of this dish is deep red and green, the rings are crispy, soft and cooked, fat but not greasy. It is a very popular delicacy in the Shanghai Haipai menu. Shanghainese can now eat this dish all year round. In the past, this dish could only be eaten when it was on the market in Caotou. Caotou is a sentence Shanghai local gossip, in fact its scientific name is alfalfa.

Although the name of Caotou Circle is common, don’t underestimate it. In the food program "Fireworks Picking Up the Taste" launched by Shanghai TV, Caotou Circle is the supreme delicacy of Michelin's "Lao Zhengxing". In the film, Pang Zhengbo quotes, "Those who have never tried Caotou Quan are not considered real gourmets, and chefs who do not know how to cook Caotou Quan cannot be called masters of local cuisine."

The production process of Caotou circles

Put the pig intestines in warm water, turn the intestines over while filling them with water, peel off the dirt in the intestines, wash them and put them into the water pot Bring to a boil over high heat; when the outer layer of the pig intestine becomes hard and tight, take it out and put it in a bucket. Add salt and balsamic vinegar and knead it with your hands to remove the mucus; then rinse it with clear ice until the intestinal wall is no longer sticky. ;Put the large intestine into the pot, add green onion slices, ginger slices, and rice wine, and cook over high heat for about 2 hours; then take it out and rinse it with cold water, cut off the intestine head, anus and thin intestine, then put it in the soup pot and cover it. Simmer over high heat for about an hour;

Bake until the rectum becomes fat and white. After cooling, cut the cooked rectum into 2 cm long diagonal segments; remove the yellow leaves and old stems from the grass head (alfalfa), and rinse with water Wash and drain; heat a wok, add rice wine, soy sauce, white sugar, minced ginger and 75 grams of white soup. Heat another wok, add lard and bring to a boil. Add the grass heads and stir-fry over high heat. Fry, add soy sauce and white sugar until cooked, take out of the pan and pour into a basin; place the cooked circles on top of the grass and serve.