With the help of an electromagnetic stirring device, alloy melt quenching and EBSD (electron back scatter diffraction)analysis technology, the microstructure of the semi-solid AZ91D magnesium alloy slurry stirred by rotational electromagnetic field under different stirring power conditions has been studied. The results show that the size of primary α-Mg phase is reduced obviously when the solidifying alloy melt is stirred by rotational electromagnetic field, moreover, the primary α-Mg grains are changed to fine rosette grains or spherical grains which are proved to belong to the different grains in three-dimension by the EBSD analysis technology. The results also show that the stirring power is an important processing parameter in the preparation of the semi-solid AZ91D magnesium alloy slurry. The larger the stirring power, the finer the primary α-Mg grains, the less the rosette primary α-Mg grains, and the more the spherical primary α-Mg grains. Theoretical analysis indicates that a stronger flow motion leads to a more even temperature field and solute field and a stronger man-made temperature fluctuation in the alloy melt so that the specially fine rosette and/or spherical primary α-Mg grains are formed in the semi-solid AZ91D magnesium alloy slurry.