The invention relates to a biological fermentation preparation method for flavored pigskin. The biological fermentation preparation method comprises the following steps: sterilizing a byproduct, namely pigskin of the pork industry, then performing micro-point roughening treatment of mixed protease on the surface of the pigskin, adding a carbon source and a nitrogen source required by fermentation,inoculating mucor racemosus XH-22, bacillus subtilis and aspergillus oryzae, and performing mixed solid-state fermentation, after surface hyphae are removed, inoculating yeast, the mucor racemosus XH-22 and the aspergillus oryzae, carrying out compensation fermentation on the pigskin, and subjecting a fermentation product to flavoring, drying and dehydration so as to obtain a product, namely fermented flavored pigskin. The flavored fermented pigskin produced by using the method provided by the invention has the following advantages: the production process is environmentally-friendly, simple,convenient, economical and practical; the difficulties of a conventional method in industrial production is overcome; meanwhile, the deficiencies of a conventional product in the aspects of nutritionand flavor can be made up; excellent flavor is guaranteed; and high-quality collagen is taken as a source of healthy energy at the same time.