The invention provides a processing technology of a sauce. The processing technology comprises the following steps of preparing materials; weighing soybean oil, a thick broad-bean sauce, a chili sauce, tomato paste, minced fresh ginger, minced garlic, chili powder, a seafood sauce, anhydrous citric acid, a dark soy sauce, fresh hot juice, white sugar, chicken powder and water according to an ingredient list; stir-frying materials; according to technology requirements, frying ginger and garlic to generate fragrance, frying the chili sauce and the tomato paste to generate fragrance, adding the chili powder, and performing frying to generate red oil; performing seasoning; adding the water, the seafood sauce, the citric acid, the dark soy sauce, the fresh hot juice, the white sugar and the chicken powder for seasoning; packaging finished products; and performing sterilization. The sauce produced by the technology disclosed by the invention is balanced and outstanding in acid, sweet and hottaste, and red bright in oil juice.