Roasted Duck Soup with Radish Vermicelli

Name: Roasted Duck Soup with Radish Vermicelli
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Roast Duck; Some radish; Some Longkou vermicelli; Some Dried red pepper; Some Chicken Bouillon Powder; Some salt

by A Apple Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I don't know which roast duck leftover at my parents' house was packed back home by me, and I threw it into the freezer and ignored it. A few days ago, I sorted out the freezer, turned it out, and simply added some radishes and fans to stew in a pot. The soup was milky white and tasted very good..."

Ingredients

Some Roast Duck
Some Radish
Some Longkou Vermicelli
Some Dried Red Pepper
Some Chicken Bouillon Powder

Buy on JD Buy on Amazon
Some Salt

Buy on JD Buy on Amazon

Roasted Duck Soup with Radish Vermicelli

1. Tear the leftover roast duck into the pot, add appropriate amount of water and cook on high heat.

2. Add an appropriate amount of cooking wine. (Because it was frozen)

3. Wash the radish (there is no white radish in my house, this is a green radish ass)

4. Cut into slices about 2 mm.

5. When the water in the pot is boiling, cook for a while and add the sliced radish.

6. Add two dried red peppers and simmer until the soup turns white, taste the taste of the soup, and add a little salt.

7. When the radish is simmered to the extent you like, add the washed Longkou vermicelli.

8. Stew until the vermicelli is soft and rotten, season with a little chicken essence.

Tips:
1. Duck meat should not be eaten with fungus, remember.

2. The dried red peppers can be left alone. I didn't put them for the spicy flavor, so I didn't cut them.