1. Soak the cured duck legs in water, cut into pieces, and prepare the ginger and garlic together
2. Peel the white radish and cut into thick pieces
3. Wash the cabbage and set aside
4. Stir fragrant ginger and garlic with hot oil in a wok
5. Pour the cured duck legs into the pot and fry, stir up the duck and turn off the heat. Duck skins are generally fat!
6. Transfer the cured duck leg to a soup pot and add boiling water to simmer for half an hour. The water is half more than the duck leg.
7. Wait for half an hour and add white radish to stew
8. White radish does not need to be simmered for too long, it is easy to simmer. Put the cabbage in ten minutes later, the cabbage will boil soft and turn off the heat. The cured duck legs are salty, so there is no need to add salt.
Tips:The cured duck leg is fried and stewed to taste delicious.
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