Su-style red noodle soup pays attention to fresh soup, tough and smooth noodles and various toppings. Small wide noodles and dragon beard noodles are often used. When making, the soup is cooked in a vat and the noodles are cooked in a pot. After the guests order noodles, the soup is put in a bowl, and the cooked noodles are topped with toppings. A bowl of hot soup, hot noodles and hot-topped Soviet red noodle soup is served. Based on my years of operating experience, I put forward my own formula, hoping to help.
Preparation of noodle soup: 4 kg of chicken skeleton, 3 kg of eel bone, 3 kg of pig bone and 2.5 kg of Taihu Lake snail, washed. Blanch chicken skeleton and pig bone, remove foam, add green shell snail and eel bone to boil, take out all raw materials and wash them with clear water, rinse off excess blood, put them into a cauldron (or vat) paved with bamboo grates, and add 40 kg of clear water, 65,438 g of scallion and 250 g of ginger.
Mixed soup: remove the residue from the clear soup and boil it. Add 6 grams of cooked lard, 5 grams of green garlic and about one tenth of braised pork red soup to each bowl (how much can be adjusted according to taste).
The key to noodle soup: when hanging white soup, all the raw materials must be cleaned. Be sure to turn down the heat when cooking, or the soup will be turbid.
Braised pork: 10 kg Select pork belly with small body thickness, scrape pig hair and sebum off the pigskin, and change it into strips with a knife of 4-5 fingers width. Blanch the raw meat, put the skin of the meat face up into a large pot covered with grates, and add water to make it not too raw. Add 600g of soy sauce, 750g of refined salt, 0/00g of white wine and sugar, 250g of onion and ginger, and 0/50g of spice bag (cinnamon/kloc). Cook on medium fire 1 hour, then simmer on low fire for 3 hours, add monosodium glutamate, take out the pan, gently remove the bones, put it in a stainless steel plate with the skin facing down, and put it in the refrigerator for refrigeration after being completely cooled. After 4-6 hours, according to the selling price, change the whole braised pork into small squares and put it into noodle soup as needed, which is fat but not greasy, instant in mouth, salty and delicious.
The key to braised pork: don't break the meat when it is burned, it should be salty enough, and it should also have a certain salty taste when it is soaked in white soup.