1. Chop small pieces of the old duck and clean it.
2. Pot under cold water, ready to blanch for later use.
3. After boiling, remove the scum, change to medium heat and blanch for two minutes to remove and drain the water.
4. Control dry water.
5. Heat a pan, add a piece of lard, add fresh ginger slices and sauté.
6. Pour the blanched duck meat, stir-fry for two minutes, turn off the heat.
7. Take out kimchi pickled ginger and old radish from the jar.
8. Change the knife to cut small pieces.
9. The chopped sauerkraut is put into the pressure cooker along with the duck meat just fried.
10. Add water that hasn't had any duck meat, close the lid to start the soup function, and it will take about an hour and 20 minutes.
11. Finished picture.
Tips:The duck must choose the old duck. Kimchi is made at home. Don’t buy it outside. It has preservatives and the stewed soup is not good. Because it is a purely authentic old duck, the pressure cooker must be pressed for enough time, otherwise the meat will not chew.
