Raohe duck with Chinese sauerkraut

Ingredients: about 750g half-duck, 250g pickled radish, onion, ginger slices, Shaoxing wine, salt, pepper and pepper granules. Operation: 1. Wash the duck, cut it into pieces, blanch it in a boiling water pot, and wash the blood foam; Wash the pickled radish and cut it into pieces. 2. Put the wok on a high fire, stir-fry shallots, ginger and radish after visiting friends, add fresh soup, put duck pieces, Shaoxing wine and pepper granules, and then boil with a high fire, switch to a medium-low fire, keep the noodle soup slightly boiling, and stew for about one and a half hours. 3. After the duck is stewed, take out the onion and ginger, and add salt to make it salty. Note: The local mother duck is selected to make this dish. The soup is clear and delicious, salty and sour, and the duck meat is soft, waxy and delicious. Pickles made by small families are often too sour because they are too late to eat. Making this dish with sour radish is better than fresh pickled radish. If it is made in a microwave oven, after putting the soup, put it into a microwave oven container, first use high fire for 10 minutes, and then use medium fire for 50 minutes.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)