1. The radish must be put into the pickle water one month in advance, and the nitrite will almost disappear after 20 days, so you must choose a safe pickle. There are many industrial chemicals in kimchi and radish on the market, so it is not recommended to buy them.

2. Put oil in the pot, add 10 slices of pepper, onion and ginger and saute until fragrant.

3. Add the duck pieces and continue to stir fry

4. When the duck pieces are fried until the skin is tight and the color is slightly Huang Shi, broth or clear water can be added, and golden jujube, black fungus, mushroom and dried bamboo shoots can be added at the same time.

5. After the fire boils, pour it into the deep pot. When the fire boils, turn to low heat and simmer.

6. Half an old duck takes about two and a half hours to cook, and the duck meat is basically cooked. Add sour radish and pickled pepper at this time, not too much.

7. Add radish and continue to cook for half an hour. Add the right amount of pepper after the taste.

8. Judge that the duck meat is cooked and poke it into the duck leg with chopsticks. As long as you can insert it easily, you can turn off the fire and enjoy it.