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.