The effect of different pouring heights and evenly soaking process in the liquidus and solidus range on the solidified microstructure of AlSi7Mg alloy has been studied. The results show that if the pouring temperature is 630 or 650°C and the pouring height is 40 mm, the microstructure of the solidified melt is not homogeneous and there are many rosette-like primary α-Al grains. But if the pouring height is increased to 400 mm, the solidified microstructure becomes more homogeneous and favorable to obtain spherical primary α-Al grains in the solidified melt. With further being evenly soaked in the liquidus and solidus range for some time, the temperature difference between the melt center and the melt periphery can be controlled within ±2°C and the primary α-Al grains will evolve into more spherical grains. The theoretical analysis indicates that the higher pouring height promotes the melt flow motion and makes the temperature field in the melt more homogeneous and restrains the large rosette primary α-Al grains. This flow motion can also promote the ripening effect and the primary α-Al grains in the melt are gradually changed into spherical grains. It can be concluded from the experiments that pouring at an appropriate superheat and from a proper height is a good new method for preparing the semisolid slurry of AlSi7Mg alloy, its process control is easy and the preparation cost is lower.