1. Wash and cut one old duck into pieces for later use.
2. Marinate with cooking wine and salt for 20 minutes.
3. Add clean water to the pot. After the water is boiled, pour in the marinated duck pieces with flying water to remove blood foam
4. Remove and drain for later use.
5. Soak dried bamboo shoots and dried mustard greens in water for later use
6. Sliced sauerkraut
7. Cut the pickled peppers in half and set aside.
8. Put a little vegetable oil in the wok, add pepper, fennel, and dried red chili until fragrant
9. Add sauerkraut and pickled peppers and stir fry
10. After the aroma comes out, add the drained duck nuggets, drizzle some dark soy sauce, and fry them golden in color.
11. Add water and ginger slices to the fried sauerkraut duck cubes, because I want to use duck soup to make other foods, add a lot of water, change the soup pot, and start boiling the soup. The soup will take about 3 hours.
12. The dried bamboo shoots and mustard greens should be added after the soup is ready, and there is no need to add them too early. Turn off the heat, put in a bowl and serve.
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