Suitable ingredients: half an old duck, sour radish, dried mushrooms, dried yellow flowers, medlar, Adenophora adenophora, Jinhua ham, dried bamboo shoots, clear water, jujube, salt 1 teaspoon, pepper, white pepper and onion ginger.

Soak mushrooms, yellow flowers and dried bamboo shoots in clear water. Slice ham, shred sour radish, slice ginger and shred onion.

Put the old duck into the pot, pour in clear water, try not to touch the duck, heat it with strong fire until it boils, skim off the floating foam, continue cooking for about 5 minutes, take it out, rinse off the floating foam, drain the water and cut into pieces.

Wash sour radish with clear water and cut into pieces for later use.

Heat the wok with oil. When the oil is 50% hot, add pepper first, then add ginger slices and onion segments. Stir-fry until fragrant, pour in the duck pieces and stir-fry for 5 minutes.

Pour boiling water into the pot, add Radix Adenophorae, Fructus Jujubae, Lentinus edodes, shredded ham and dried bamboo shoots, boil, pour the soup and ingredients into the soup pot, and boil for 2 hours.

Add sour radish, simmer for 20 minutes, turn to high heat, open the lid and cook for 10 minute, then add salt and pepper to taste.

First, the efficacy of radish: Radish, also known as radish, has fleshy roots, oblong, spherical or conical, originating in China, and has a wide variety.

Radish contains a variety of trace elements that can induce human body to produce interferon, which can enhance human immunity, inhibit the growth of cancer cells, and is of great significance for preventing cancer.

Mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help to excrete waste in the body.

Eating radish regularly can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases.

Second, the efficacy of duck meat: the fatty acid in duck meat has a low melting point and is 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.

The duck meat is slightly cold, and the mother chicken is slightly warm. It is best to be old white and white black. Stewing the old fat duck with sea cucumber has a great nourishing effect, and the stewed duck juice is conducive to nourishing the yin of the five internal organs and wasting heat.

It can soften blood vessels and lower blood pressure, and has a good effect on arteriosclerosis, hypertension and heart disease in the elderly.

It can greatly tonify fatigue, nourish the yin of five internal organs, clear away the heat of fatigue, replenish blood and promote blood circulation, nourish stomach and promote fluid production, relieve cough and self-alarm, eliminate snail stagnation, clear heat and strengthen spleen, and be weak and edema.