Braised circle(hong shao quan zi )

Braised in soy sauce:

Raw materials for making braised circles:

Pig rectum, ginger, rice vinegar, cooking wine, soy sauce, sugar, wet starch, tender leek bud.

Making steps of braised circle:

First, wash the inside and outside of the pig rectum, put it into a cold water pot and boil it with high heat until the water boils. When the outer layer of the rectum is hard and tight, take it out and put it in the container. Rub it with salt or rice vinegar to remove the mucus and rinse it. Then add onion, ginger, cooking wine, etc. into the soup pot, boil with high heat, change the water while burning, take out and wash when the water in the soup pot is clear and has no smell of shyness, then put it into the soup pot, cover and simmer until the rectum is white, take it out and cool it with cold water, cut it into sections, put it into the pot, add a little meat soup, cooking wine, soy sauce, sugar, cover and simmer with high heat, then simmer with low heat Minutes, wait for the sausage to color and taste, then change the heat to collect the juice, thicken with a little wet starch, pour some cooked lard, turn it over, and put it on a plate. It can be decorated with wind root and tender leek bud.

Characteristics of braised pork circle:

The color is golden, the sauce is thick, fragrant, waxy, plump, tender as gluten, salty and slightly sweet.

Braised circle

Braised circle is a famous traditional dish in Shanghai, belonging to the local cuisine. The color is golden, the sauce is thick, fragrant, waxy, plump, tender as gluten, salty and slightly sweet. Raw materials are pig rectum, ginger, rice vinegar, cooking wine, soy sauce, sugar, wet starch, tender leek bud.

Cut the rectum of pig into small sections, cook it, and then cook it with green vegetables such as bean sprouts. The color is ivory, crisp, fat and glutinous, fat but not greasy, fragrant and delicious. Started in the late Qing Dynasty, the circle is the pig rectum. In the Qing Dynasty, Shanghai people didn't like pig intestines. They thought it was too dirty, so it was the cheapest in the market, so many restaurants used it to make cooked food and stir fry vegetables.

Production process

First, wash the inside and outside of the pig rectum, put it into a cold water pot and boil it with high heat until the water boils. When the outer layer of the rectum is hard and tight, take it out and put it in the container. Rub it with salt or rice vinegar to remove the mucus and rinse it. Then put it into the soup pot and add onion, ginger and cooking wine. Boil it with high heat and change the water. When the water color in the soup pot is clear and there is no smell, take it out and wash it again. Then put it into the soup pot and cover it and simmer until it is dry Take out the rectum and cool it in cold water, then cut it into sections and put it in a skillet. Add a little meat soup, cooking wine, soy sauce and sugar, cover it and bring it to a boil over high heat. Then simmer it over low heat for another two or three minutes. When the intestines are colored and tasted, add juice over high heat. Thicken it with a little wet starch, pour some cooked lard and turn it over. Then put it out of the skillet and put it on a plate.

History of dishes

It's a Shanghai local dish. Cut the rectum of pig into small sections, cook it, and then cook it with green vegetables such as bean sprouts. The color is ivory, crisp, fat and glutinous, fat but not greasy, fragrant and delicious. Started in the late Qing Dynasty, the circle is the pig rectum. In the Qing Dynasty, Shanghai people didn't like pig intestines. They thought it was too dirty, so it was the cheapest in the market, so many restaurants used it to make cooked food and stir fry vegetables. It was first operated by Shanghai laozhengxing restaurant and local restaurant, formerly known as "fried rectum", but later changed its name to "fried circle" and "braised circle" according to its circle shape.

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Chinese PinYin : Hong Shao Quan Zi