Roast duck soup with radish and vermicelli(luo bo fen si kao ya tang )

Roast duck soup with radish and vermicelli

Introduction:

"I don't know which weekend I packed the leftover roast duck in my mother's house and threw it in the freezer. A few days ago, I sorted out the freezer, turned it out, and simply added some radish and vermicelli to stew it in a pot. The soup is milk white and tastes very good. Come on... "

Production steps:

Step 1: tear the leftover roast duck into the pot, add appropriate amount of water and cook it over high heat.

Step 2: add the right amount of cooking wine. (because it's Frozen)

Step 3: wash radish (I don't have white radish at home, it's the butt of green radish)

Step 4: cut into about 2 mm pieces.

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

Step 6: add two dried red peppers and stew until the soup turns white. Taste the soup and add a little salt.

Step 7: when the radish is stewed to your liking, add the washed Longkou vermicelli.

Step 8: stew until the vermicelli are soft and rotten, and season with a little chicken essence.

Materials required:

Roast duck: moderate

Radish: right amount

Longkou fans: right amount

Dry red pepper: appropriate amount

Chicken essence: appropriate amount

Salt: right amount

Note: 1, duck should not eat with fungus, remember. 2. Dry red pepper can not put, I put it is not to take it spicy, so did not cut.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: light

Chinese PinYin : Luo Bo Fen Si Kao Ya Tang