Braised old duck with kelp in sour soup

Overview

Drink some sour soup in spring to strengthen the spleen and stomach.

Chop the old duck into small pieces and clean it.
Put cold water into the pot and prepare to blanch.
After the water boils, remove the blood foam and cook over medium heat for two minutes, then turn off the heat and wash the duck meat again.
Add water again, add your own home-made kimchi, which is available in every household in Sichuan, one or two pickled peppers, a piece of pickled ginger, and a little pickled sauerkraut.
Bring to the boil again, reduce to low heat and simmer for half an hour.
Add the kelp that has been soaked in advance and cut into small pieces, and continue to simmer for half an hour until the duck meat is soft and the kelp is cooked.
Turn off the heat, add salt to taste and serve.