The present invention relates to maca fragrant and spicy sauce. Every 1,000 g of the maca fragrant and spicy sauce consists of the following components: 200-300 g of maca flour, 100-200 g of maca flour sauce, 50-100 g of chili powder, 100-200 g of herba houttuyniae, 20-50 g of garlics, 20-50 g of fresh gingers, and the balanced being vegetable oil. A preparation method of the maca fragrant and spicy sauce comprises the following steps: firstly, an appropriate amount of the vegetable oil is heated in a pot until smoke comes out, and the garlics, fresh gingers and herba houttuyniae are added to be stir-fried to be fragrant; the maca flour sauce is added to be stir-fried until the maca flour sauce is dark in color and emits fragrance, the chili powder and maca flour are added, the mixture is continuously stir-fried for 10-15 minutes, and fire is turned off; and after the fire is turned off, the mixture is filled, the filled mixture is sealed, and the sealed mixture is sterilized to obtain the finished products. The maca fragrant and spicy sauce organically combines some components of the herba houttuyniae and pungent and spicy ingredients of the chilies, makes up the shortages that the maca and chili cause internal heat and have too much stimulations to digestive tract mucosa, and is free of maca taste and herba houttuyniae smell, good in palatability, not easy to cause internal heat, and a good choice for people who love spicy tastes.