The invention discloses kidney bean-long bean chili ginger dry vinasse sauce, and relates to a vinasse sauce preparation method including three process steps of the equipment allocation, raw material preparation and sterilization for upgrading, the vinasse sauce preparation method is as follows: finely cutting up cleaned kidney bean, dry bean, pepper, chili, fresh ginger and spices, drying in the sun, taking 10 as the base rate, according to ratio of 4-5: 5-6: 6-5: 0.2-0.1: 1-2: 2-1: 0.2-0.1: 0.1-0.06: 0.1-0.2, respectively weighing main materials of the vinasse, the kidney bean, the dry bean, the pepper, the chili and the fresh ginger and ingredients of the spice, cooking oil and salt for optimizing matching, using a mixer to evenly mix, then using a filling machine for filling into a special bottle, then putting into special heating sterilization equipment for heating sterilization for 1-2 hours, and then sealing for the natural upgrading for 5-7 days to obtain the kidney bean-long bean chili ginger dry vinasse sauce with good color, aroma and taste. By the efficient continuous operation, rapid, efficient, high-quality and mass production of the bean-bean chili ginger dry vinasse sauce can be realized.