The invention discloses citrus steamed fish sauce and a preparation method thereof, and belongs to the technical field of food fermentation engineering. According to the citrus steamed fish sauce disclosed by the invention, the technology that soybeans, flour, bran, citrus peels and purple perilla are used as starter propagation raw materials and aspergillus oryzae 3.042 and aspergillus niger 3.350 cooperate for starter propagation is adopted, at the middle stage of fermenting soy sauce mash, saccharomyces rouxii is added, and at the later stage, torulopsis bombicola is added. The aspergillus niger has higher cellulose activity, lipase activity and pectinase activity, and can achieve the enzyme system complementary effect with the aspergillus oryzae 3.042. The activity of the cellulase, the activity of the lipase and the activity of the pectinase obtained at the stage of starter propagation are higher, the cellulase, the lipase and the pectinase are used for decomposing the citrus peels and the purple perilla and promoting the release of various active substances in the citrus skins and the purple perilla. The addition of the two kinds of salt resistant fragrance-producing yeasts at the middle stage and the later stage of fermentation can promote the formation of flavor substances of the steamed fish sauce, improve the flavor of the steamed fish sauce and increase the kinds of the flavor substances.