The invention relates to a preparation method of peanut soy, belonging to the technical field of preparation methods of soy. The peanut soy provided by the invention adopts groundnut kernels as a raw material, bacillus licheniformis, brevibacterium flavum, clostridium acetobutylicum and rhamnose lactobacilli are taken as composite fermentative bacteria of a peanut fungi solution; the special proportional aspergillus oryzae, aspergillus niger and monascus are utilized as fermenting aspergillus of a peanut yeast, and a preparation process of natto soy is adopted. The preparation method provided by the invention has the advantages that the fermentation period is shortened, natto kinase is generated after fermenting of groundnut kernels, the kinase can restrain the browning of the soy in preservation, a maillard reaction is reduced, the nutritive values of the groundnut kernels are high, the flavor is unique, and the color, the aroma and the taste of the prepared soy are good; the content amino acid nitrogen is improved by 43.9%, the full nitrogen content is improved by 17.5%, a soluble salt-free solid is improved by 18.8%, and the preparation method is especially used for preparing ideal soy of pickles.