The preparation method comprises the following steps: firstly, taking ginger, red
vinasse, table salt, garlic cloves, chilies and rice
wine in proportion; uniformly stirring other raw materials except the red
vinasse to obtain a mixture; the red
vinasse is divided into three parts for use, one part of the red vinasse is put into a pickle
jar, then the mixture is put into the pickle
jar, finally, one part of the red vinasse is used for sealing the top, after the
jar is sealed and placed for 24-48 hours, the remaining red vinasse is added again for sealing the top, and the jar is continuously sealed for natural
fermentation for 9-10 days; proportionally taking the fermented materials,
soybean oil and
potassium sorbate, and stirring the materials into red vinasse sauce; heating the
soybean oil to 120-130 DEG C, adding the red vinasse sauce and the
potassium sorbate, and frying; and filling while hot, naturally cooling to normal temperature in a
sterile environment, capping, and packaging. The red vinasse acid product prepared by the method keeps unique color,
flavor and taste, is not easy to fade and whiten, has a relatively long
shelf life, and can solve the problems that the red vinasse acid product is relatively few in variety, inconvenient to carry and store and
ready to eat and the like.