The application provides a fresh chili fermentative preservation complex bacterial agent. The complex bacterial agent comprises a bacillus BCO02 strain, a leuconostoc ME03 strain, a pediococcus AC01 strain, a lactobacillus PL03 strain and a lactobacillus BR05 strain, wherein the biomass in complex bacterial powder is about 1011/g, and the ratio of the five strains by weight is (2:2:2:2:2)-(2:5:5:5:5). The application further relates to preparation process conditions for fermentation production of Erjingtiao chili and millet pepper by using the complex bacterial agent. By using the complex bacterial agent disclosed by the application, a fresh chili fermentative preservation new technology is adopted for fermentative preservation of the chili in large-scale production demonstration on the premise of maintaining the original chili fermentative preservation process conditions; and compared with a traditional method, the maturation time of a fermented product is shortened by 25%-50%, the using quantity of common salt is reduced by 50% at least, the total acidity of the product is improved by about 30%-40%, the hardness is improved by about 35%-50%, the plumpness is improved to about 0.5 time-3.5 times of the original product, and the content of nitrite is reduced to 30%-40% of the original product.