1. Main ingredients: duck shank, fish sauerkraut.
2. Wash the duck legs, put cold water into the pot, boil and remove. Rinse it well and set aside.
3. Put oil in a pot and sauté aniseed on low heat. Add green onion and ginger and saute until fragrant.
4. Put in spare duck legs. After stirring evenly, add light soy sauce.
5. Stir well again. Add fish sauerkraut.
6. Add water. After boiling, simmer for about 20 minutes, add salt in the middle to taste.
7. Roast the duck legs until they are soft and rotten, add MSG for freshness, and then turn off the heat.
8. Put it out of the pot and put it in a bowl before serving.
Tips:1. Cover the lid when cooking, and the soup can be slightly more.
2. The cooking time is for reference only, until the duck legs are fully cooked.
