2. The most exquisite Su-style noodle soup is noodle soup and topping.
(1) The soup should be clear but not oily, and the taste should be fresh and dry after eating. Making noodle soup is called "hanging soup", which is equivalent to cooking soup in a restaurant and cooking it with various soup bones. Use the raw juice of braised pork and cooked lard. But each noodle soup has a different taste and the formula is unknown. Authentic Su-style noodle soup, as transparent as amber, contains no impurities, and is fragrant and salty.
(2) Toppings refer to dishes with noodles, which are rich in variety and almost the recipes of Subang cuisine; Such as stuffy feet, spiced ribs, braised duck, fried eel slices, fried fish, common such as braised pork, fried meat, ribs, shrimp, fried mushrooms, hot sauce and so on.
3, such as the Soviet chicken soup and shrimp noodles:
(1) Wash Sanhuang chicken, remove internal organs and chicken oil.
(2) Soak the washed Sanhuang chicken in clean water 1 hour, and soak it in bloodletting water.
(3) Put a proper amount of water and cooking wine on the fire, add chicken to remove blood foam after boiling, and take it out for later use.
(4) Wash the blanched Sanhuang chicken with clear water.
(5) Bring the fire to a boil, and then skim off the blood foam.
(6) Add onion and ginger into the soup and cooking wine, and turn to low heat 1 hour.
(7) Skim off the fat in the chicken soup. Add salt and pepper to taste.
(8) Take another pot, pour it into water, and cook it in Longxu Noodles.
(9) Add small rapeseed and northern lights and cook slightly.
(10) Scoop the noodles into a bowl.
(1 1) Pour in the soup.