Take the items to be processed, mix them with yellow wine until they are thoroughly soaked, and place them in a roasting container. Roast over a gentle fire until the specified degree is reached, then remove and let cool. Unless otherwise specified, yellow wine is generally used for roasting. Unless otherwise specified, for every 100kg of items to be processed, 10 to 20kg of yellow wine is used. This is in accordance with the general rules for processing in Section 0213 of the 2020 edition of the Pharmacopoeia of the People's Republic of China.

This is a method where the raw medicinal materials are mixed and moistened with liquid adjuvants, and then fried to a certain degree. This is in accordance with the general rules for processing in the 2020 edition of the Pharmacopoeia of the People's Republic of China, section 0213.

When roasting with sheep fat oil, first place the sheep fat oil in the pot and heat it until it melts, then remove the residue. Add the items to be roasted and mix well, then stir-fry over low heat until the oil is completely absorbed and the surface is shiny. Spread it out and let it cool. This is in accordance with the general rules for processing in Section 0213 of the 2020 edition of the Pharmacopoeia of the People's Republic of China.

The auxiliary ingredient is wine, used for steaming. Unless specifically stated, it generally refers to yellow wine. This is in accordance with the general rules for processing in Section 0213 of the 2020 edition of the Pharmacopoeia of the People's Republic of China.

Select the raw materials according to size and grade, and stew them with alcohol according to the regulations under each variety's processing items, until the auxiliary materials are completely absorbed. Then remove, air dry until it is 60% dry, slice, and dry. This is in accordance with the General Rules for Processing in Section 0213 of the 2020 Edition of the Pharmacopoeia of the People's Republic of China.

Take the items to be processed, mix them evenly with vinegar, let them soak thoroughly, then place them in a frying container. Fry until they reach the specified degree, then remove and let cool. During the vinegar processing, use rice vinegar. Unless otherwise specified, use 20kg of rice vinegar for every 100kg of items to be processed. This is in accordance with the general rules for processing in Section 0213 of the 2020 edition of the Pharmacopoeia of the People's Republic of China.

During the honey roasting process, refined honey should first be diluted with an appropriate amount of boiling water, then added to the materials to be processed and mixed well. After it is thoroughly soaked, it is placed in a roasting container and roasted over a gentle fire until it reaches the specified degree. After that, it is taken out and cooled. Refined honey is used during honey roasting. Unless otherwise specified, 25kg of refined honey is used for every 100kg of materials to be processed. This is in accordance with the General Rules for Processing in Section 0213 of the fourth edition of the Pharmacopoeia of the People's Republic of China, 2020 edition.

For the materials to be processed, mix them evenly with salt water, let them soak thoroughly, then place them in a frying container and heat them over a gentle flame. When they are fried to the specified degree, remove them and let them cool. When salt-frying, use table salt, which should be dissolved in an appropriate amount of water first, then filtered and set aside. Unless otherwise specified, use 2kg of table salt for every 100kg of materials to be processed. This is in accordance with the general rules for processing in Section 0213 of the 2020 edition of the Pharmacopoeia of the People's Republic of China.

Using yellow wine as the main auxiliary ingredient

When preparing ginger, first wash the raw ginger, crush it, add an appropriate amount of water, and press it to extract the juice. The ginger residue is then added to an appropriate amount of water and pressed again. The combined juice is known as "ginger juice". The ratio of ginger juice to raw ginger is 1:1. Take the product to be processed, mix it with ginger juice, place it in a pot, and stir-fry it over low heat until the ginger juice is absorbed, or until it reaches the specified degree. Then remove it and let it dry. Unless otherwise specified, 10kg of raw ginger is used for every 100kg of product to be processed. This is in accordance with the general rules for processing in Section 0213 of the 2020 edition of the Pharmacopoeia of the People's Republic of China.