The present invention discloses a scallion seasoning sauce and a manufacturing method, and the raw material ratio(according to the weight) is: 3 to 6 kg of the net scallion, 1.0 to 1.5 km of the soybean oil, 50 to 70 g of the pepper, 40 to 80 g of the common fennel, 50 to 80 g of the raw garlic, 50 to 80g of the raw ginger, 70 to100 g of the tomato paste, 30 to 50 g of the monosodium glutamate, 0.12 to 0.18 kg of the salt, 0.8 to0.5 g of the ethyl maltol, 3 to 5gof Beta-ring shaped dextrin, 0.3 to 0.8kg of the white sesame seed kernel, 0.3 to 0.6 kg of the groundnut kernel, 40 to 70g of the sugar, 25 to 50g of the TBHQ and 6 to 15 g of the potassium sorbate. The invention solves the problem that: the fresh scallion is uneasy to be stored, the traditional scallion product is difficult to keep the original nutrition and tasting of the scallion, which increases a novel variety of the seasoning for the market. The invention technique greatly improves the additional value of the fresh scallion, animates the economy and drives the development of the related industries. The product of the invention is delicious with tiny hot and special aroma and rich nutrition, which can mix vegetable, mix noodle, and be eaten with the steamed bread, and the invention is the needed good thing.