【Shanghai】Cao Tou Circle
Overview
Caotou Quan is a dish with Shanghai characteristics. The circle is synonymous with pig intestines. The braised sausage and the fragrant grass head interact with each other. The circle increases the fragrance of the grass and the grass head relieves the greasiness of the circle. Although Lao Geng loves to eat large intestines, I don’t know how many years have passed since the last time I bought large intestines. The main reason is that the skin inside the large intestines I bought in Shanghai was gone for some reason. It was very laborious to clean up, and almost nothing was left after pulling it out. This time I found some semi-finished products for sale in the supermarket, and when I came back, I saw that they were quite clean and there were no messy things stuck to them. I will have a place to buy large intestines next time!
Tags
Ingredients
Steps
-
Prepare the ingredients.
-
Wash and cut the processed large intestine into sections, add salt and hold it with your hands for a few minutes.
-
Add onion, ginger, cooking wine and boil water.
-
Heat oil in a pan, add ginger slices, scallions and star anise and stir-fry until fragrant.
-
Add the cleaned large intestine and stir-fry for 2 minutes.
-
Add dark soy sauce and cooking wine and stir well.
-
Bring water to a boil and reduce to a simmer.
-
Stew until the large intestine is tender. Add light soy sauce, salt, and sugar and cook over high heat until the soup is almost gone.
-
Add salt and white wine to the cleaned grass heads first.
-
When the oil is hot, add the grass heads.
-
Just stir-fry quickly for a few seconds.
-
First spread the grass heads on the bottom of the plate, then add the burned circles.
