The invention relates to a sauce bag of instant nutritional congee and a preparation technology thereof. The sauce bag comprises 50-60kg of edible oil, 8-12kg of sesame oil, 10-12kg of lean pork, 10-12kg of onion, 5.0-8.0kg of leek, 8.0-13kg of garlic, 3.5-5.5kg of ginger, 3.8-4.5kg of cooking wine, 1.5-3.5kg of table salt, 0.1-0.5kg of anise powder, 0.2-0.4kg of cassia bark powder, 3.0-5.0kg of light soy sauce, 3.0-6.0kg of pork essence paste, and 0.02-0.04kg of tea polyphenol. The preparation technology comprises the following steps of cleaning the above raw materials, carrying out chopping or crushing, carrying out heating frying in a steam interlayer pot, and carrying out grinding by a colloid grinding machine to obtain colloidal sauce. Through utilization of the natural anti-oxidant tea polyphenol, food and edible oil spoilage is effectively prevented; a shelf-life is prolonged; and a peculiar smell is eliminated. Through utilization of leek, garlic, ginger, cooking wine, table salt, anise powder and cassia bark powder, a sauce local flavor and a sauce taste are improved.