Raw materials: 50 grams of sour radish, duck half 250 grams, 100 grams of white radish, 3 segments of green onion, 6 slices of ginger, 15 ml of cooking wine, 15 grams of sugar, 10 grams of white pepper, a small amount of salt 1, the duck is washed and cut into pieces, the white radish is cut into segments the length of the ring finger. If the sour radish is more salty, wash it with warm water and set aside; 2, add water to the soup pot, put in the duck, scallion segments, ginger 2 slices, pour in the cooking wine, the water surface can be no more than the duck meat. Boil the water with high heat, after the surface appears foam, the duck meat out, and rinse it repeatedly with water 3, blanched duck meat into the casserole, add water again, the amount of water did not exceed the duck meat about 4 cm, with a high fire will boil the soup; 4, then put the remaining ginger, put sour radish, change the name of the small fire with a lid and slowly simmer for about 40 minutes until the duck meat is crispy; 5, and finally into the white radish, add white sugar, add white sugar. Continue to cook until the radish is cooked through can, before serving according to taste add white pepper, salt can be. Sour radish old duck soup taste sweet and sour appetizing, duck meat is rich in protein, but the fat content is very low, for many want to use the soup to nourish the face, weight loss sister, very practical; this soup does not have excess fat, duck meat after blanching, rinsing, has been removed in addition to fishy and subcutaneous fat, the taste of the natural is not in doubt. Cooked duck meat is sweet and sour and refreshing, can be eaten with the soup or dipped in seasoning;