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This invention relates to the field of deep processing technology of white hyacinth bean, specifically to a method for preparing a compound spleen-strengthening and dampness-removing white hyacinth bean paste. This invention utilizes low-temperature roasting to pretreat a specific ratio of dampness-removing medicinal herbs, including licorice, poria cocos, coix seed, and bitter almond, and prepares a compound decoction rich in dampness-removing components. This decoction is then used as a biological stressor to promote the germination of white hyacinth beans, with its concentration controlled to encourage moderate germination and the production of substances that resist adverse conditions. Simultaneously, leveraging the plant's water absorption capacity during germination, the invention incorporates the dampness-removing components of the compound decoction. Stable solid-state fermentation with pure Rhizopus further enhances the dampness-removing components of the compound white hyacinth bean and fermented soybean. This not only increases the content of major dampness-removing components such as polyphenols, proteins, and polysaccharides in the white hyacinth bean and fermented soybean, but also increases the content of trace dampness-removing substances such as rutin, quercetin, kaempferol, luteolin, and picolinic acid. It also promotes the dissolution of dampness-removing amino acids—alanine and glycine. The dampness-removing compound white hyacinth bean and fermented soybean components are clearly defined, and the content of spleen-strengthening and dampness-removing substances is richer.