Spicy sauce and preparation method thereof

The invention relates to a spicy sauce and a preparation method thereof. The spicy sauce contains the following raw materials in parts by weight: 400-500 parts of oyster sauce, 60-120 parts of pepper, 5-10 parts of aginomoto, 5-10 parts of yellow rice wine, 80-100 parts of beer, 80-100 parts of bone broth, 2-5 parts of chicken powder, 0.001-0.005 parts of anise, 0.001-0.05 parts of fennel, 0.001-0.02 parts of amomum tsao-ko, 0.01-0.05 parts of netmeg, 0.001-0.005 parts of liquorice, and 30-50 parts of edible oil. The spicy sauce is fresh and mellow in taste, abundant in nutrients, especially suitable for the middle-aged, the old and the adolescent for long-time eating, and can prevent various diseases, regulate the organism functions, lower cholesterol and blood lipid and the like, thus having good commercial prospects. 本发明的种香辣酱及其制备方法，所述香辣酱包括如下重量份数的原料：蚝油400份～500份、辣椒60份～120份、味精5份～10份、黄酒5份～10份、啤酒80份～100份、骨头汤80份～100份、鸡精2份～5份、八角0.001份～0.005份、茴香0.001份～0.05份、草果0.001份～0.02份、肉蔻0.01份～0.05份、甘草0.001份～0.005份和食用油30份～50份。本