Abstract: In order to obtain the microbial fermentation method of Houttuynia cordata Thunb., the experiment selected Bacillus subtilis（B.subtilis）S21, Weizmannia coagulans（W.coagulans）T8, Lactiplantibacillus plantarum（Lb.plantarum）163 and Clostridium butyricum（C.butyricum）11 as the test strains. Firstly, agar diffusion method and turbidimetric method were used to analyze the effect of Houttuynia cordata extract on the growth of the four test strains. Then, the selected strains were used to ferment Houttuynia cordata by liquid fermentation and solid fermentation, and the contents of flavone and houttnin in the supernatant after fermentation were detected. Houttuynia cordata powder was used as the main medium to screen the appropriate addition amounts of soybean powder, glucose and urea during solid fermentation. The selected strains and solid fermentation medium formula were used to ferment Houttuynia cordata and to observe the physical state, and the pH value, bacteriostatic activity（Staphylococcus aureus was the indicator bacteria）, flavone and houttnin contents were detected. The fermented Houttuynia cordata samples were mixed in a certain proportion, and were dried at 55 ℃ until the water content was less than 10%; after being crushed, viable bacteria counts, flavone and houttnin contents were detected on days 0, 15, 30, 60, 90 and 120, respectively. The results showed that Houttuynia cordata had a strong inhibitory effect on W. coagulans T8, and it was not suitable for Houttuynia cordata fermentation. B. subtilis S21, Lb. plantarum 163 and C. butyricum 11 could be used for Houttuynia cordata fermentation. Houttuynia cordata could only be detected in solid fermentation, and the solid fermentation culture formula of Houttuynia cordata was: Houttuynia cordata 85 g, soybean meal 7 g, glucose 6 g, urea 2 g, purified water 200 mL. Different probiotics fermented Houttuynia cordata had different active ingredients, odor and physical state, each with its own advantages and disadvantages. B. subtilis S21 fermentation samples, Lb. plantarum 163 fermentation samples, C. butyricum 11 fermentation samples were mixed well according to the mass ratio of 6∶2∶2, and the final sample was prepared. The sample had a strong aroma; with the extension of the storage time, the number of viable bacteria in the sample gradually decreased, among which the decrease range was large at 0-30 d, and it tended to be stable after 30 d; flavone and houttnin contents were relatively stable within 0-120 d, and only the content of houttnin decreased slightly. The results suggested that B. subtilis S21, Lb. plantarum 163 and C. butyricum 11 were used to ferment Houttuynia cordata Thunb. respectively, and the mixed fermentation samples obtained had rich aroma, high viable bacteria count, high content of active ingredients and stable quality.