The main raw materials for making suzao meat are pork and pig's internal organs, and the key lies in the use of "old soup" and "suzao soup". Who is famous for meat sauce depends on its "old soup" preparation and preservation of the method, which is known to everyone in old Beijing. Such as the famous Tianfu Zhai sauce elbow, Yue Sheng Zhai sauce lamb, door frame Hutong Fushun Zhai sauce beef, as well as that year's "Bai Kui" home roasted mutton to the old soup to take the long way.

Boiling meat in old broth is the first step in the process of making "Suzhao meat". "The second process is to make the meat, which is also the finished product. When mixing soup is also a certain proportion of water and soy sauce, salt, after the pot is opened, the need to use the Chinese medicine varieties crushed into powder, with a cloth bag sewn into the soup with the cooking, soup issued by the medicines and seasonings of the fragrance, that is, into the Suzao soup. It is used to simmer meat. After use, the remaining Suzao soup, its storage, custody and increase the method, will be the same as the old soup, is also more recurring use.

As for which herbal recipes, it is said that there are more than ten flavors. And its formula is also divided into spring, summer, fall and winter seasons are different. But the varieties used are no more than cloves, cinnamon, sand nuts, licorice, cardamom, broad skin and so on . The so-called seasonal differences, such as cinnamon, cinnamon and other hot and dry agents such as winter dosage is more, but less in summer. Su Zao meat main material in addition to pork, internal organs, including the heart, liver, stomach and lungs, as well as the large intestine are used. The key in rinsing clean, and then under the pot of water to cook for a few minutes, put some pepper, remove the blood foam, fish up for use. Then with the meat together in the old soup to cook. Cooking should be based on some of the more easy to cook rotten materials, put in successively. When the old soup boils, the meat turns red, but in ten minutes, the pot is ready. Only the lung head last out of the pot. Next is the above has been cooked to eight minutes of cooked materials, transferred to the suzao soup simmering .

Suzhao soup pot first put a suitable size of bamboo grates, and then in the grates flat on some pig bones. Pour the soup, sorting the meat and offal arranged in order on the meat bones. So that the materials do not stick to the bottom of the pot to avoid burning. Only the meat is cut into long strips instead. After the soup boils, switch to simmering over a gentle fire. The soup in the pot had to soak the ingredients to half, bubbling, and simmered in this way until two or three hours before it was made.