OBJECTIVE： To optimize the stir-bake with saltwater processing technology for Fujian Alismatis rhizoma， and establish its HPLC fingerprint. METHODS： Using 23-acetyl alisol B， total triterpenoids contents and appearance as comprehensive indexes， single factor experiment and orthogonal test were employed， 3 factors’ levels including the quantity of salt， processing temperature and time were optimized. HPLC was used to develop fingerprints of 10 batches of Fujian Alismatis rhizoma at wavelength of 208， 245 nm； the similarity between fingerprints and control profile was compared by using software. RESULTS： The optimal technology was as follow as 2 kg salt dissolved with 10 kg water for each 100 kg Fujian Alismatis rhizoma， moistening for 1 h， stir-frying for 8 minutes under 100 ℃. In verification test， the appearance of 3 batches of processed products were all in line with requirements， average comprehensive score was 93.94 （RSD＝6.63％， n＝3）； 23-acetyl alisol B and total triterpenoids contents were stable （RSD＝7.41％， 7.39％， n＝3）， respectively. Totally 17 and 10 common peaks were marked in 208 nm and 245 nm respectively； similarities of 10 batches of samples’ fingerprints were higher than 0.9. CONCLUSIONS： Optimized stir-bake with saltwater technology is reasonable， feasible， and reproducible； the stability of common peaks of established fingerprints can conduct effective quality evaluation for Fujian Alismatis rhizoma processed by saltwater.