1. Wash the old duck and chop it into small pieces. Peel the white radish and cut it into pieces for use. Slice onion and ginger.

2. Pour clear water into the pot, add the duck pieces, boil over high fire, skim off the blood foam, cook for another 5 minutes, and then rinse the floating foam on the surface of the duck pieces with clear water after taking out. Don't lose the moisture in the roast duck.

3. Take a pot (or directly wash the pot), pour clean water, add duck, star anise, pepper, green onion and ginger slices, and then pour yellow wine.

4. After the fire comes to a boil, pour the chopped white radish, open the lid and cook for 5 minutes, then pour the old duck soup bag, cover the lid and stew for 1.5 hours. Season with salt before cooking.