1, ready, duck, oolong noodles, frozen tofu, corn kernels, mushrooms, salt, monosodium glutamate, cooking wine. Make several shallow cuts on the skin of duck breast, then sprinkle with black pepper and salt to marinate 10 minutes or more.

2. After the pan is hot, fry the side with the skin for 10 minute, then turn the back side over and fry for 5-8 minutes. If you like crispy skin, fry the skin side for 1-2 minutes.

3. Adjust the time according to the thickness of duck meat. Boil water in the pot and cook udon noodles. (Generally, frozen udon noodles sold in supermarkets are cooked and can be eaten when cooked. If you use raw udon noodles, cook them. ) After taking out udon noodles, rinse them with cold water and put them in a bowl for later use.

Soup base: a bowl of water, proper amount of soy sauce, Lin Wei, bonito powder and salt. How much depends on personal taste. If you like light taste, that's good. If you like heavy taste, you can add a proper amount of fried duck breast oil to the soup, which is more delicious.

Finally, slice the duck breast, put it on udon noodles, pour delicious soup, decorate it with shredded onion, and a bowl of delicious udon noodles will be served.