Ingredients: a duck, a fresh ginger, a big pickled ginger and some pickled peppers. All the pickles selected here are Sichuan pickles, and the quantity depends on the size of ducks. Be careful not to put too much, so as not to lose the flavor of the duck.

Characteristic color: sour and delicious, nourishing yin and appetizing, and the soup is delicious. Duck meat is a good tonic, sweet and cool, enters the kidney meridian and lung meridian, and has the effects of nourishing yin, clearing heat, diuresis and detumescence, while kimchi strengthens the spleen and stimulates the appetite. Both of them are good tonics in midsummer. It is really delicious. Friends who like Sichuan food may wish to try it themselves!

Exercise: 1 Wash the duck, chop it, put it in a pot, add a little cold water to boil it, then take it out and put it in a casserole for later use. This process is mainly to remove the blood foam from duck meat and make the soup clean and pure. )

2. Cut the soaked ginger into small pieces, pat the fresh ginger loose, and cut the soaked radish and pickled pepper into long strips for later use.

3. Heat the pan, pour in the right amount of oil, add the chopped pickled ginger, pickled radish and pickled pepper, stir fry until soft, and add the right amount of water. Generally, after cooking for about half an hour, the taste of kimchi will gradually dissolve into the soup. At this point, pour the soup into the casserole, add fresh ginger, bring to a boil over high heat, and turn off the heat and simmer slowly. After about an hour, add salt and chicken essence, and then take out the pot.