NOVELTY - A dedicated organic fertilizer of solanaceous organic vegetable, comprising (pts.wt.): 250-400 pts.wt. of furfural residue, 300-450 pts.wt. of cotton seed hull, 150-250 pts.wt. of weathered coal, 50-150 pts.wt. of cake, and 10-20 pts.wt. of microbial fermentation inoculants.    USE - The dedicated organic fertilizer is used in solanaceous organic vegetable (claimed).    ADVANTAGE - The dedicated organic fertilizer of solanaceous organic vegetable makes vegetables healthy and strong in all of growth period, with high output and quality.    DETAILED DESCRIPTION - A dedicated organic fertilizer of solanaceous organic vegetable, comprising (pts.wt.): 250-400 pts.wt. of furfural residue, 300-450 pts.wt. of cotton seed hull, 150-250 pts.wt. of weathered coal, 50-150 pts.wt. of cake, and 10-20 pts.wt. of microbial fermentation inoculants, the furfural residue being waste residue produced by the process of furfural with major raw materials corn cob, organic content not less than 38 wt.%, water content not more than 25 wt.%; the cotton seed hull being waste blond psyllium in the process of cottonseed oil, with organic content not less than 60 wt.% with 10 meshes; the biological fermentation microbial inoculum referring to EM composite bacterial agent. An INDEPENDENT CLAIM is a method of preparing the dedicated organic fertilizer of solanaceous organic vegetable, comprising: (a) crashing furfural residue into small pieces with diameter less than 2-3 mm, drying in the sun to water content less than 25 wt.%, cotton seed hull with 20 meshes and cake with 20 meshes after crashing; (b) weighing cotton seed hull and weathered coal according to the quality copies, mixing them with half copy of microbial fermentation inoculants evenly; adjusting mixture to water content of 55-65 wt.%. pH of 7-7.5; fermenting for 14-21 days with present technology; then mixing furfural residue and rest microbial fermentation inoculants by adjusting water content of 55-65 wt.%, pH of 6.8-7.2, fermenting for 18-24 days to get fermentation material; and (c) soaking cakes in water for 8-12 hours, steaming or boiling for 15-30 minutes, adding them with liquid into fermentation material in (b) and stirring well.