1. Remove the internal organs of the tender duck, clean it, cut into pieces, put it in the pot, add the sauerkraut and stir fry to get the oil.
2. Add tender ginger
3. Add a spoonful of light soy sauce and continue to stir-fry for a few minutes.
4. Put in a spoonful of Lao Gan Ma.
5. Add appropriate amount of water, bring to a boil over high heat, and simmer on medium heat for 40 minutes.
6. Change to low heat and simmer for 5 minutes.
7. Add a spoonful of salt and stir-fry for a few minutes on high heat.
8. Just collect the juice over high heat.
9. Serve and eat.
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