50g of sour radish, 250g of half duck, 0g of white radish100g, 3 shallots, 6 slices of ginger, 0/5ml of cooking wine15g of sugar10g of white pepper10g, and a little salt.

Two: practice:

1, the duck is washed and cut into pieces, and the white radish is cut into segments with the length of the ring finger. If sour radish has salty taste, wash it with warm water for later use;

2. Add clear water to the soup pot, add 2 slices of duck, onion and ginger, and pour in cooking wine so that duck meat does not appear on the water surface. After boiling water on a large fire and floating foam appears on the surface, take out the duck meat and rinse it repeatedly with clear water;

3. Put the drowned duck meat into the casserole, add water again, and the amount of water is not more than 4 cm. Boil the soup with high fire;

4. Then add the remaining ginger slices, add the sour radish, change the name and simmer for about 40 minutes until the duck is crisp and rotten;

5. Finally, add the white radish, add the white sugar, and continue to cook until the radish is cooked. Before eating, add white pepper and salt according to taste.