The invention relates to a residue-free instant marinating material. The residue-free instant marinating material is characterized by being prepared from the following spices in parts by weight: 10-17parts of star anise, 5-8 parts of rhizoma kaempferiae, 2-3 parts of villous amomum fruits, 3-5 parts of radix angelicae, 3-5 parts of white peony roots, 2-5 parts of cloves, 5-7 parts of cinnamon bark, 8-10 parts of fennel fruits, 1-3 parts of bay leaves, 1-3 parts of fructus tsaoko, 5-8 parts of ligusticum chuanxiong, 3-7 parts of licorice roots, 3-6 parts of dried orange peel, 1-3 parts of murraya paniculata, 3-6 parts of nardostachys jatamansi roots, 1-3 parts of rhizoma polygonati fruits, 1-2 parts of rhizoma alpiniae officinarum, 6-8 parts of Chinese prickly ash, 1-2 parts of fructus piperis, 5-8 parts of old ginger, 4-7 parts of scallions, 8-14 parts of white granulated sugar, 2-3 parts of chicken essence, 1-3 parts of monosodium glutamate, 20-30 parts of table salt and 1-2 parts ofethyl maltol. The residue-free instant marinating material disclosed by the invention not only has the same fragrance as that of a conventional marinating material, but also is free from precipitateor residues in the marinating process, and marinating liquid can be quickly made.