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.