1. Wash duck meat, put it in a soup pot and cook it until it is not cooked, take it out and cool it, peel it, and cut it into pieces with a length of 6 cm, a width of 3 cm and a thickness of 0.5 cm; Mash 15g onion ginger, add cooking wine to get juice, add salt, monosodium glutamate, sugar and spiced powder, and marinate the meat for about half an hour.

2. Beat the eggs, add flour, starch and appropriate amount of water to make a paste, and put the duck meat into the sizing.

3. Boil the peanut oil, put the duck meat into the oil pan one by one, and fry until the surface is solidified (be careful not to stick together when frying), that is, remove the duck tail from the fire, fry it in warm oil until it is crisp, so that the fat oil is discharged, and then fry it on the fire until it is golden yellow. Remove sesame oil, put it on a plate, and serve two plates of washed onion and sweet noodle sauce.