The invention belongs to the field of food processing, and discloses a processing technology of a dreg-free hotpot condiment. According to the processing technology, chili and Sichuan pepper are fried with animal oil, and a main material oil is obtained via filtering; animal oil and plant oil are mixed for frying of rhizoma kaempferiae, poria cocos, Chinese yam, radix angelicae, fructus tsaoko, momordica grosvenori, amomum cardamomum, fructus gardenia, fructus amomi, and rhizome alpiniae officinarum, an obtained mixture is decocted with water, and spice dreg is removed via filtering so as to obtain a first auxiliary material oil; animal oil and plant oil are mixed for frying of cassia bark, star anise, myrcia, fennel, cinnamon skin, lemongrass, cumin particle, fructus piperis longi, rhizoma chuanxiong, parsley seed, and liquorice, an obtained mixed material is decocted with water, dreg is removed via filtering so as to obtain a second auxiliary material oil; sesame oil and lindera glauca oil are mixed so as to obtain a third auxiliary material oil; the main material oil, the first auxiliary material oil, the second auxiliary material oil, and the third auxiliary material oil are mixed at a mass ratio of 10:7:6:1 so as to obtain the dreg-free hotpot condiment. The processing technology is capable of maintaining the flavor of the spices, relatively excellent local flavor is achieved, dreg content is low, dreg-free degree is high, animal oil content is low, and the dreg-free hotpot condiment is good for health.