Sour radish 400g

Dried shiitake mushrooms 6pcs

Dried yellow flowers 1 small handful

Wedge berries 30pcs

Saxifrage 10g

Jinhua ham 100g

Dried bamboo shoots 100g

3000ml of water

Jujube 5pcs

Salted wine 2 tablespoons (30ml)

Salt 1tbsp. >2 tablespoons (30ml)

1 teaspoon (5g)

5 peppercorns

1/4 teaspoon of white pepper

3 pieces of green onion

1 big piece of ginger

1. Soak the mushrooms, yellow flowers and dried bamboo shoots in water until soft. Shred the ham, cut the pickled carrot into pieces, peel and slice the ginger, and cut the scallion into pieces

2. Put the duck into a pot, pour in the water, try to more than a few ducks, heat up the pot over high heat and bring it to a boil, skim off the froth, and then continue to cook for another 5 minutes, then pull out, rinse off the froth and then drain well and cut into large pieces

3. Rinse the pickled carrot with water, then cut it into large pieces and set aside.

4.

The frying pan will be hot, pour the oil heating on high heat, when the oil is 5 into the heat, put the pepper, stir frying flavor, put the ginger and scallion burst incense, pour into the duck pieces, stir fry with high heat for 5 minutes.

5. Pour boiling water into the pot, add sasanqua, jujubes, mushrooms, shredded ham and dried bamboo shoots, boil, even the soup to wait for the ingredients are poured into the soup pot to cook for 2 hours

6. Add pickled carrots, and continue to simmer for 20 minutes, then change the heat to high and open the lid to cook for 10 minutes, and then adjust the salt and pepper seasoning can be