Production process:

1, bean sprouts100g, 50g of developed auricularia auricula, washed and drained, cooked in vegetable red soup, fished out and drained, and put into the bottom of the bowl.

2. Cut half a roast duck into pieces, add the boiled vegetable red soup and simmer for 1 min. Take it out and drain it. Put the duck skin up into the bowl, pour in 300 grams of vegetable red soup and sprinkle with 5 grams of fragrant leaves to serve.

Vegetable red soup:

1, add 400g of salad oil to the pot and heat it to 40%, add 800g of green pepper, 350g of celery, 250g of carrot, 0/80g of onion120g of coriander stalk, stir-fry until fragrant, pour in 8,000g of clear soup and simmer for 20 minutes, and remove the dregs.

2. Add rapeseed oil1000g into the pot, heat it to 40%, add 80g of ginger slices, garlic cloves and onion segments, 60g of dried red pepper and 30g of dried pepper, saute until the oil turns red, add 300g of Ciba pepper and 200g of broken Danxian watercress, and cook for/kloc-0.5 minute. All spices need to be soaked in water in advance.) Stir-fry with low fire, add mash juice100g and rock sugar 30g, stir-fry until dissolved, then add vegetable soup, salt 30g, monosodium glutamate and chicken essence 25g, stir well, simmer with low fire15min, and beat off the residue, thus obtaining the vegetable red soup.