At first, the soup base of Aozao noodles was red soup based on fish. A pot of red soup takes about 9 hours, usually cooked the day before and used the next day. Sometimes the business in the store is good and the soup base will be insufficient. If you want to cook more red soup, it means cooking for a long time. In order to solve this problem, the store adopted the combination of "red soup+white soup", which was cooked separately and finally put together. "The mixture of red soup with fish as the main ingredient and white soup with poultry as the main ingredient can solve the embarrassment of insufficient quantity on the one hand, and make the soup base taste stronger and more fragrant on the other hand. We cook two pots of soup in advance every day, and beat as much as we need, with good quality and quantity. "

Boiling red soup: 20 kg of fresh grass carp head (or silver carp head) and 5 kg of eel bone are washed separately, and 50% hot vegetable oil is directly added to pull oil without changing knives; Wash the skin with 15kg water; Clean 5 kg of live snails and put them into gauze bags (red soup should be filtered out after cooking, but the snails are small and easy to sink to the bottom of the pot after cooking, so put them into gauze bags in advance); Wash 2 Jin of red dates. Mix all the raw materials and put them in a stainless steel barrel. Add Suzhou soy sauce 12 kg, yellow wine 9 kg, ginger 2 kg, onion 2 kg, spice bag 1, pour in 80 kg of clear water, boil over high fire and cook over low fire for 9 hours. You can get about 70 pounds of soup.

Boiling of white soup: blanch 10 kg chicken skeleton, 7 kg tube bone, 2 old chickens and 2 old ducks respectively, wash them, put them in stainless steel barrels, and then add 1 kg rice wine, 1 kg ginger slices, 0.5 kg onion segments and 1 kg onion segments.

Spice package: fennel 1000g, cinnamon 1000g, dried tangerine peel 1000g, Xiaochunhua (a Chinese herbal medicine, alias Pteris, which has the effects of clearing away heat and toxic materials, reducing swelling and relieving pain, and is available in pharmacies) 1000g, kaempferia 750g, etc. 750g of nutmeg, 500g of star anise, 500g of Amomum tsaoko, 500g of licorice, 500g of Amomum villosum and 250g of Aquilaria Resinatum are evenly mixed, evenly divided into 60 parts and put into gauze bags respectively. General 1 spice package can be used continuously for 2 days, and then a new spice package needs to be replaced.

Ozao noodle soup base: filter the cooked red soup and white soup separately, take 2/3 of each soup to prepare Ozao noodle soup, mix them, put them in a stainless steel barrel, season with 250g salt and 500g sugar (Kunshan people have a sweet taste, but the amount of sugar in other areas can be reduced), then boil with strong fire, and keep warm with slow fire. The remaining 1/3 is used as soup stock and continues to be recycled. Every day, after the raw materials are treated according to the above ratio, they are put into the soup, with 70 kg of water in red soup and 50 kg of water in white soup before cooking.

The cooked noodles are fresh and not sticky.

In addition to the soup base, another "bright spot" of Aozao noodles is noodles. Jiangnan people like to eat "the first pot of noodles", because there is relatively more alkali in Jiangnan noodles, and the noodles boiled in the first pot are the freshest and have no alkali taste. However, with the increase of cooking times, the water will become turbid and the cooked noodles will stick together easily. In order to avoid this problem, the store adopts the method of boiling noodles with live water-installing a faucet above the noodle cooking pot, and fine water continuously flows into the pot and keeps the fire boiling at all times, so that the boiling water in the pot will continue to gush out and the water quality will always be clear, and the cooked noodles will naturally be tender and not sticky. The noodles used in the program mansion are Longxu Noodles made of refined flour, which is moderate in hardness and softness. When cooked, it tastes elastic, smooth and very gluten-free.