The invention discloses an oil-spilled sauce spicy product and a
processing method thereof; a duck is thawed by
microwave, duck meat is diced,
starch is added for defishying, then the duck is pickledand fried with oil;
lotus root, carrot and
Zizania aquatica are diced, soaked with salty water, dipped with thin
starch, and fried with oil; duck bones are decocted with winter melon pulp with added water to obtain soup-stock for constant temperature standby use; first stir-frying the duck meat with 180-200DEG C
rapeseed oil added with five spice
powder, ginger
powder, pepper
powder and soy sauce;then stir-frying the duck meat with vegetables at 120-150DEG C, adding the hot soup-stock to food ingredients when the food ingredients are seventy-percentage cooked, concentrating the soup-stock with high fire, and adding
potassium sorbate and D-
sodium erythorbate to stir before the food ingredients are eighty-percentage cooked and the fire is turned off; laying
zanthoxylum piperitum powder, sprinkling a mixture of
whole grains of sesame, almond and pine nuts; taking pressing
rapeseed oil which is heated to 200 DEG C and then cooled from the 200 DEG C to 80-90 DEG C onto the surface of the food ingredients, pouring mature vinegar during the tumbling and bubbling process for quickly flavoring by the hot oil; adding
monosodium glutamate for sterilizing, and canning at low temperature to obtain a finished product. The oil-spilled sauce spicy product has balance portions of vegetables and meat, fully reconciles the hot property of the food ingredients, reduces
dryness and moistens lungs;the diced food has
whole grains and a uniform shape, the grains are visible, the color is bright, the taste is mellow, and the oil-spilled sauce spicy product meets the healthy concept of a harmonious diet.