1, prepare fresh fish head, silver carp head or grass carp head1000g, and 250g eel bone, wash them and fry them directly in the pan for later use.

2. Prepare 500 grams of pigskin, wash it and blanch it for later use.

3. Wash red dates100g for later use.

4. 250 grams of live snail lion, put it into gauze bag and sew it up.

5. Put all the prepared materials into the pot, add 500g of soy sauce, 400g of yellow wine, 10g of onion100g, and one spice bag, then fill the pot with water, about 10kg. After the fire boils, simmer for 8h.

Red soup spice package: 3 grams of fennel, 2 grams of cinnamon, 32 grams of aging, 2 grams of rhizoma kaempferiae, 2 grams of asarum, 2 grams of nutmeg, 2 grams of star anise, 2 grams of tsaoko, 3 grams of licorice and 2 grams of Amomum villosum.

Boiling method of white soup:

1, chicken skeleton1000g, pig bone 50g, half raw chicken and half old duck, washed and blanched to remove blood, and then put into the pot.

2. Add yellow rice wine100g, ginger 80g, onion 50g, a spice bag, fill it with water, about 10kg, and boil it on high fire for 8h.

White soup spice package: 3 grams of fennel, 3 grams of cinnamon, 3 grams of dried tangerine peel, 3 grams of Xiaochunhua, 2 grams of Rhizoma Kaempferiae, 2 grams of asarum, 2 grams of nutmeg, Amomum villosum 1 g, and Aquilaria Resinatum 1 g.

Aozao noodle soup base:

1, red soup and white soup are boiled, filtered, and then two-thirds of each soup is poured into a container, and after stirring, the soup bottom of Ozao soup is obtained.

2. Add 30 grams of salt and 50 grams of sugar to the soup base to taste, and then boil it and keep it warm with slow fire. This taste is sweet. Kunshan practices, each place can make it according to its own taste, and taste it with salt, spicy, sweet and sour.

3. The remaining one-third can be used as soup stock, which can be recycled. (If you want to cook it often or keep it for later use, you can continue to cook it in this way.)

First, red oil fried fish noodles

Fried fish noodles with red oil are mainly made of herring, a special product of Qingyang Port near Kunshan. The fried fish is red in color, sweet, delicious and beautiful in shape. It tastes slightly sweet and smooth and delicious.

Practice:

1, after the fish is slaughtered, remove the fish head and tail, cut the fish into small pieces, put them in a bowl, add soy sauce, salt, white sugar, minced onion and ginger, chicken essence, spiced powder or thirteen spices, stir well and marinate for taste.

2, add oil to the wok, heat the fish pieces with oil, fry them until golden, and take them out.

3. Leave oil in the pot, add fried fish pieces and fish juice of pickled fish, add yellow wine, soy sauce, soy sauce, sugar, salt and two bowls of water, simmer for half an hour and then turn off the heat.

4. Take a bowl, add white pepper, chicken essence, shallots and balsamic vinegar, add the prepared red soup, fish the cooked Longxu Noodles into the bowl, and cover the stewed fish pieces.

Second, stewed duck noodles in white soup

Braised duck noodles in white soup are mainly cooked with "Kunshan hemp duck" soup stock, which tastes fat but not greasy, and the skin and fat are tender and fragrant in the bones. The color is milky white and slightly yellow, and the taste is slightly salty and fresh, light but not thin, and it is never tired of eating!

First, wash the duck, cut the onion and ginger, put it in the pot, add cooking wine, boil and skim for five minutes.

Secondly, after taking out, change the water, then put the onion, ginger, cinnamon, star anise and fennel into the duck, put them into the pot, add soy sauce, soy sauce and salt, and simmer for two hours after boiling.