[Ingredients] Duck, white radish, 1 auxiliary materials, oil, salt, ginger and garlic.

[Practice] Peel the radish and cut it into pieces.

2. Saute ginger and garlic in oil pan and saute duck slices. Add the right amount of salt, continue to stir fry, stir fry the right amount of soy sauce,

3. The radish is stewed in the casserole. The fried duck pieces are stewed in a casserole.

4. Cover the casserole and simmer for about an hour. Remember to turn it over and don't stick to the pan.

[Tips] Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.