Roast duck soup with radish vermicelli

Overview

I don’t know which weekend I packed up the leftover roast duck I ate at my parents’ house and took it home, threw it in the freezer and ignored it. A few days ago, I cleaned up the freezer, took it out, and simply added some radish and vermicelli to stew it in a pot. The soup was milky white and tasted very good...

Tags

• soups
• soup
• old man
• lunch
• chicken essence
• dried red pepper
• longkou fans
• roast duck
• radish
• salt

Ingredients

Steps

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

   

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

   

3. 3 Wash the radish (I don’t have white radish at home, this is the butt of a green radish)

   

4. 4 Cut into slices about 2 mm.

   

5. 5 When the water in the pot boils, cook for a while and add the radish slices.

   

6. 6 Add two dry red peppers and simmer until the soup turns white. Taste the soup and add a little salt.

   

7. 7 When the radish is stewed to your liking, add the washed Longkou vermicelli.

   

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