Method:

1. Half an old duck.

2. Wash the duck and chop it into medium-sized pieces. Put water in a hot pot and add the duck meat to blanch the blood. Add an appropriate amount of drinking water to another stew pot and bring it to a boil. Put the blanched duck meat into the stew pot.

3. For the Laotan pickled radish I prepared, I soaked the pickled radish myself one month in advance, so I feel more at ease eating it when I make it myself.

4. Prepare the ingredients for the pot. Wash the green onions and tie them into knots, pat the ginger, Sichuan peppercorns, and today’s protagonist, pickled radish, and you can also add an appropriate amount of pickled peppers. You don’t need too much pickled radish.

5. Put the duck in the stew pot and bring to a boil. Add all the ingredients, cover the pot, turn to medium heat and simmer for about 1 to 2 hours. (You can add more water)

6. First check whether the duck is cooked or not. Use chopsticks to poke the duck meat gently. If the chopsticks can be poked in, it means the duck meat is cooked. Now add the yam. Salt, cover and simmer for 5 minutes. (If you buy pickled radish from outside, don’t add salt, because there is salt in it.)

7. Wash the wolfberry, add the wolfberry after the duck meat is stewed, cover it and simmer. Open the lid after 2 minutes. (There is no need to stew wolfberry over high heat, as it will destroy more nutrients.)