Roast Duck Bone Soup
by Unlawful rabbit
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Tear the roast duck rack into small pieces, cut the green onion and ginger for later use, and slice the radish
2. Put the roast duck in a pan and stir-fry, add half a spoon of cooking wine and a little salt.
3. Pour the roast duck into a casserole, add green onion and ginger, and pour in boiled water at the same time. Bring to a boil.
4. The soup turns into milky white for ten minutes on high heat. Turn to medium-low heat and cook for another 30 minutes. Add radish slices and vermicelli. Add salt and pepper for about five minutes.
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