1. Ask the store to process the duck, then bring a pot of water to boil when you get home.Duck meatput into the pot for a hot bath, and remove the blood, scum, and other impurities with hot water.Bloodmucus and debris, then pour it into cold water to chill, drain, and transfer tosandpotAdd three bowls of water, addgingerand cooking wine, bring to a boil, simmer for an hour on low heat.

2. Cut the sour radish into cubes, then add when the duck soup turns milky white and simmer for half an hour more on low heat.

3. Season with salt when fragrant.Red dates are optional, just a personal preference.