A vacuum microwave segmented combined drying manufacturing method of an instant crisp dehydrated fish ball belongs to the technical field of aquatic food processing. The invention comprises the following steps: processing fresh or frozen fresh fish to obtain pure fish flesh, performing deodorization of the pure fish flesh by a composite rinsing solution, grinding the fish flesh, adding ingredients, immediately performing ball forming, gelation, heating and curing of the ground raw material, finally performing vacuum microwave segmented combined drying of the cured fish balls so as to obtain the high-quality instant crisp dehydrated fish ball product. Vacuum microwave segmented combined drying allows the materials to be dehydrated in vacuum environment, prevents the materials from contacting oxygen, and maintains the original color, profile, flavor, and nutrients of the raw material to a maximum extent; with the vacuum environment, the boiling point of water is decreased, and with the microwave volume heating, the heat efficiency is significantly improved; the drying time is greatly reduced; after drying, the product has a porous structure, good crispness, excellent color, flavor, taste, and shape, low water content, high nutritive value, and is high-protein healthy leisure food suitable for people of all ages.