The invention discloses a spicy dryness-removal fish oil hotpot condiment and a preparation method thereof. The spicy dryness-removal fish oil hotpot condiment contains, by weight, 90-120 parts of fish oil, 10-20 parts of thick broad-bean sauce, 10-30 parts of chilli, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 parts of garlic, 0.3-0.5 part of anise, 0.2-0.3 part of cassia, 0.2-0.3 part of bay leaf, 0.1-0.2 part of neolitsea ellipsoides allen, 0.2-0.3 part of rhizoma kaempferiae, 0.3-0.8 part of common fennel fruit, 0.2-0.3 part of cardamom, 0.3-0.8 part of tsaoko fruit, 0.3-0.8 part of clove, 0.3-0.8 part of villous amomum fruit, 0.2-0.5 part of cape jasmine, 0.4-0.6 part of licorice, 0.2-0.5 part of dried orange peel, 0.5-1 part of liquor, 0.5-1 part of rock sugar, 1-3 parts of fermented soya bean, 2-3 parts of candied date, 0.5-2 parts of flos farfarae, 1-3 parts of lily, 2-5 parts of poria cocos, 1-2 parts of rhizoma alismatis, 0.5-0.8 part of anemarrhena, 1-2 parts of mirabilitum praeparatum, 2-3 parts of radix asparagi and 0.2-0.5 part of phellodendron. The product satisfies appetite and guarantees health.