The invention discloses a hangover vinegar, a preparation method and application thereof, and belongs to the field of vinegar brewing. The hangover vinegar is mainly made of corn, millet, sorghum, Hovenia dulcis, turmeric, wolfberry, wine-making Daqu, bran, and rice husk as raw materials, through raw material preparation, cooking liquefaction, alcoholic fermentation, acetic acid fermentation, and aging. The hangover vinegar has the effect of sobering up. In the present invention, Hovenia dulcis, turmeric, and wolfberry, which have sobering effects, are added to the traditional vinegar fermentation process to carry out alcoholic fermentation, acetic acid fermentation and other processes. On the one hand, the microbial fermentation process is equivalent to the process of repeated extraction, replacing the traditional decoction Steps to promote the dissolution and utilization of functional ingredients, and promote the effect of sobering up; on the other hand, the microbial fermentation process will convert the raw materials and the macromolecular substances in Hovenia dulcis, turmeric, and wolfberry into easily absorbed small molecular nutritional factors, making full use of the absorption, At the same time, the fermentation process has a significant effect of eliminating free radicals, anti-oxidation, and improving immunity.