1, generally 10- 15 minutes. If the time is too long, the duck meat will be a little too soft and rotten, and the taste will be bad; If the time is too short, it will not be chewed, and it will also affect the taste.

2, pressure cooker version of the old duck soup ingredients: duck 1 half, 3 tablespoons of cooking wine, 5 slices of ginger, appropriate amount of mushrooms, 3 slices of fragrant leaves, appropriate amount of salt, 3 bean sprouts, appropriate amount of coriander, appropriate amount of cooked coix seed, and appropriate amount of pepper.

3, practice: duck peeled and cooked. Drain the duck blood and other impurities in boiling water with a small gauze. Put the drained water and duck meat into a pressure cooker, and add mushrooms, soaked auricularia, bean sprouts, cooked coix seed, onion, ginger, fragrant leaves, pepper and salt. After half an hour (the cooking time of each pressure cooker is different), the soup is cooked. Put the chopped parsley in a bowl and pour the cooked duck soup on it.