Soak mushrooms, yellow flowers and dried bamboo shoots in clear water until they are soft. Slice ham, cut sour radish, peel ginger and slice onion.

02

Put the old duck into the pot, pour in clear water, try not to miss too many ducks, boil over high fire, skim off the floating foam, continue to cook for 5 minutes, then take it out, rinse off the floating foam, drain it fully and cut it into large pieces.

03

Rinse sour radish with clear water and cut into large pieces for later use.

04

Heat the wok, pour in the oil and heat it over high fire. When the oil is 50% hot, add pepper and stir-fry, add ginger slices and onion slices and stir-fry, then add duck pieces and stir-fry for 5 minutes.

05

Pour boiling water into the pot, add Radix Adenophorae, Fructus Jujubae, Lentinus edodes, shredded ham and dried bamboo shoots, boil, and pour the soup into the soup pot for 2 hours.

06

Add sour radish, simmer for 20 minutes, turn to high heat, open the lid and cook for 10 minute, then add salt and pepper to taste.