1. Prepare star anise, 1 garlic, 1 bay leaf, 3 slices of cinnamon, 1 slice of lemon, 1 duck foot, 6 cutting knives, 3 cutting knives, and 3 cutting knives.
2. Put the aniseed vinegar, cooking wine and salt into the wok and put an appropriate amount of water. Just submerge all the ingredients. The heat will boil and turn to a low heat for 30 minutes. At this time, the meat is more rotten and chewy (or more chewy for about 15 minutes). Remove the ingredients and wash. Clean and put in a bowl for later use.
3. Squeeze half of the chili, garlic, and lemon into the juice and half directly into a bowl, add sesame oil, vinegar, sesame oil, and salt to taste. Put a little on a large plate and put it in a small bowl.
4. Finally, mix the duck feet and wings with the prepared sauce and serve on a plate.
5. Place the freshly prepared ingredients in a small bowl and eat directly, or seal them with plastic wrap and store them overnight in the refrigerator.
