The invention belongs to the field of food processing, and particularly relates to a 9C production method of functional edible vegetable oil. The production method comprises the following steps: cleaning, shelling and crushing an oil material, squeezing the oil material by an ultrasonic aqueous enzymatic method to prepare oil, centrifugally separating, degumming by a cold separation method, dewaxing, ultrasonically esterifying and deacidifying by enzyme, dehydrating, carrying out adsorbing and decolorizing, deodorizing by molecular distillation, deacidifying, and filtering. According to the invention, the finished product functional edible oil is obtained through nine key control points from raw materials; and in order to guarantee the quality of grease, the whole processing procedure is not subjected to ultra-high temperature treatment, so that harmful substances such as benzopyrene, polymers and the like of the grease are reduced to the maximum extent, oil loss is reduced, energy consumption is reduced, the grease yield is high, the color is light, pollution of acid-base chemical reagents is avoided, and the natural property of grease is reserved to the greatest extent.