The invention discloses a spicy hot pot seasoning and a preparation method thereof, wherein the spicy hot pot seasoning is prepared from the following raw materials in parts by weight: 45-55 parts ofsalad oil, 25-35 parts of beef tallow, 3-7 parts of onion, 3-7 parts of garlic, 2-4 parts of ginger, 7-13 parts of chili pepper, 50-80 parts of oyster oil, 5-10 parts of rock candy, 5-10 parts of zanthoxylum bungeanum, 0.1-0.3 part of radix angelicae, 0.8-1.2 parts of star anise, 0.3-0.7 part of fennel, 0.05-0.2 part of clove, 0.4-0.6 part of bay leaf, 0.1-0.3 part of amomum tsao-ko, 0.1-0.3 partof lemongrass, 1-3 parts of cassia bark, 0.1-0.5 part of nutmeg, 1-3 parts of amomum cardamomnm, 0.5-2 parts of pericarpium citri reticulatae, 0.1-0.3 part of alpinia hainanensis, and 0.5-2 parts of piper longum l. The spicy hot pot seasoning not only has bright red color and luster, but also tastes delicious, mellow and soft, has high nutritional value, and does not easily cause the symptom of gastrointestinal discomfort after being eaten.