1. The kelp is soaked in advance, this kind of kelp is very tender, almost the taste of kelp seedlings.
2. The old duck is slaughtered, stewed into pieces, and soaked in blood.
3. Prepare the peppercorns and slice the ginger.
4. Warm oil in a wok, add ginger slices and peppercorns until fragrant.
5. Add the old duck and stir fry.
6. Fry until the skin of the duck is tightened and the oil is released.
7. Pour into the pressure cooker, add the water that has not had the duck meat, add a slice of soaked ginger, press for about an hour and a half, then add the kelp, and cook for another ten minutes.
8. Season with salt when eating.
Tips:The kelp I use is very tender, so the time is short. If you are kelp root or kelp head, you need to add time.
