Braised duck with barley and kelp

Overview

This season's old duck is best stewed for soup. Paired with barley and kelp, it has a faint fragrance of rice and kelp. The soup is light and the duck meat is soft.

Tags

• soups
• home cooking
• autumn recipes
• winter recipes
• barley
• kelp
• lao ya
• ginger

Ingredients

Steps

1. 1 Soak barley one night in advance.

   

2. 2 Soak dried kelp in warm water.

   

3. 3 Chop the old duck into small pieces and smash the ginger (mine was chopped by my dad in advance, vacuumed and put in the refrigerator).

   

4. 4 Heat oil in a pan, add duck and stir-fry.

   

5. 5 Cook until the surface of the duck meat tightens.

   

6. 6 Put the duck meat into the pressure cooker, add barley and ginger.

   

7. 7 Add enough water and put the pressure cooker on steam for forty minutes.

   

8. 8 After soaking the kelp, cut into small pieces.

   

9. 9 Uncover the pressed duck meat, add kelp, and continue to press for ten minutes.

   

10. 10 After cooking, add a little salt to taste.