1. Ingredients: half a duck, 3 Vietnamese lemons, appropriate amount of ginger, 3 tablespoons of soy sauce, 3 tablespoons of rice vinegar/kloc-0, 3 tablespoons of rice wine, 2 tablespoons of sugar, 2 tablespoons of peanut oil, and star anise 1.

2. Wash the duck and cut it into 4 small pieces. Boil with clear water and add 1 slice of ginger to remove the fishy smell.

3. Wash the duck after blanching.

4. Seasoning: squeeze the lemon into juice and pour it into a bowl. Add 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 3 tablespoons of rice wine, and 2 tablespoons of white sugar (you can put less white sugar if you like acid) into the bowl, and stir well for later use.

5, hot pot, put a little peanut oil, stir-fry anise ginger, put the duck in the pot, pour the sauce, and cover the lid. Simmer on a small fire and turn over the duck halfway.

6. It's time to simmer until the juice is almost dry. Add 2 spoonfuls of peanut oil to moisten the duck. Collect the juice and turn off the fire. This process takes about 40 minutes.

7. After the meat is picked up and dried, cut it and put it on a plate. Delicious five cups of duck meat are ready. Simple and quick. Delicious.