Natto chili sauce and preparation method thereof

The invention discloses natto chilli sauce and a preparation method thereof. The natto chilli sauce is prepared from the following components in percentage by mass: 10-30% of soybeans, 30-50% of drinking water, 10-20% of chilli powder, 5-15% of malt syrup, 0-10% of soft white sugar, 5-12% of salt and 0-0.3% of monosodium glutamate, wherein the sum of all the components is 100%. The preparation method of the natto chilli sauce comprises the following steps: step 1) selecting full and uniform soybeans, cleaning the soybeans, soaking the soybeans for 18-24 hours, then cooking the soybeans until the soybeans are well-done, taking out the soybeans, cooling the soybeans, inoculating strains, performing sealed fermentation for 1-3 days in an environment of 35-50 DEG C, and then performing cold storage for 3-5 days at 5-10 DEG C to obtain natto; 2) respectively taking the raw materials according to the mass percentage, adding drinking water, salt, monosodium glutamate, soft white sugar and malt syrup into the chili p