The effects of pouring temperature and short electromagnetic stirring with low strength on the microstructures of AlSi7Mg alloy were investigated. The results show that if liquid AlSi7Mg alloy is poured at 630 or 650℃, many primary α-Al grains in the solidified melt are rosette-like, and only a small number of them are spherical. However, if liquid AlSi7Mg alloy is poured at a lower superheat and meanwhile is stirred by an electromagnetic field at a low power for a short time, then most primary α-Al grains in the solidified melt become spherical, and only a few are rosette-like. The theoretical analysis indicates that the strengthened melt flow motion induced by the short electromagnetic stirring makes the temperature field more homogeneous in the melt, which is poured at a lower superheat, and makes the primary α-Al grains deposit in a larger region at the same time, so this new solidification kinetic condition leads to the microstructure of spherical primary α-Al grains. The experiments also demonstrate that pouring at an appropriate superheat and stirring by an electromagnetic field at a low power for a short time is a good new method for preparing the semi-solid slurry or billet of AlSi7Mg alloy.