The invention discloses a method for degumming vegetable fat by using phosphatidase A2. The method comprises the following steps of: A, heating crude oil to 40-50 DEG C; B, adding a 45 percent (W/W) citric acid solution till the final concentration is 0.01-0.02 percent, stirring (at the speed of more than or equal to 40 revolutions per minute) or homogenizing for 10 seconds, and preserving heat for 30 minutes; C, adding water in an amount of 1-5 percent based on the weight of the crude oil, and stirring uniformly; and D, adding enzyme in an amount of 0.005-0.015 percent (W/W) based on the weight of the crude oil, stirring and reacting for 1-3 hours, and centrifuging or naturally precipitating for separating degummed oil from a gum deposit. The method is practicable, and is easy and convenient to operate; when phosphatidase A2 is used for degumming, high-value enzyme hydrolyzed phospholipid can be obtained, so that energy consumption is lowered; and expressed (or leached) crude oil with very high phosphorus content or hydrated degummed oil with relatively low phosphorus content can be directly used for degumming in the method, so that the method has a wider application range.