1. First, we prepare half a local duck, two red peppers and a fresh lemon.

2. Soak and wash the duck, remove the duck's butt and cut it into small pieces.

3. Wash and cut the red pepper into sections and slice the lemon. Flatten garlic, slice ginger together, and grab some dried peppers for later use.

4. Add hot oil to the pot. When the oil is hot, add ginger, garlic and dried Chili, stir-fry with low fire to get the fragrance, pour it into the duck pieces and stir-fry for about 3 minutes until the fragrance changes color.

5. Then pour an appropriate amount of cooking wine along the edge of the pot, continue to stir fry for a few times, remove the fishy smell by alcohol volatilization, add 3 grams of salt, 3 grams of soy sauce 10 gram, adjust the background color, stir fry, pour an appropriate amount of water along the edge of the pot, and simmer for 20 minutes after the fire is boiled.

6.20 minutes later, add lemon slices, add 10g oyster sauce to refresh, stir fry the oyster sauce to melt, then cover the pot and stew for10min, so that the duck slices can absorb the fragrance and sour taste of lemon.

7. It's almost time for us to open the lid, put in the red pepper section and continue to simmer for a while, then we can put it on the plate and serve it. Of course, if you don't like spicy food, you can leave the line pepper.

Teddy boy has something to say:

1. Duck meat must be soaked in bloodletting water in advance, otherwise it will smell fishy when fried.

2. The duck pieces must be fully stir-fried, so that it is easier to absorb the taste of lemon and pepper in the later stage, and the dishes will be more delicious.