Heat up the wok with Oil (to taste). Stir fry Red Onion (100 gram) and Whole Garlic (3 bulb) to aromatic, followed by Dried Chili Pepper (2 1/2 teaspoon).
Add Chinese Mustard Greens (1 kilogram) and continue to fry till soft. Then pour in Fresh Ginger (20 gram), Aniseed (2), Daikon (250 gram), and Roast Duck (800 gram).
Add enough Water (to taste) to cover up the roast duck and vegetables. Bring to boil and add Brown Sugar (1 tablespoon) and Salt (1 teaspoon).
Cover with a lid and simmer at low heat for 1 hour or until Chinese mustard softens.