姜炙时，应先将生姜洗净，捣烂，加水适量，压榨取汁，姜渣再加水适量重复压榨一次，合并汁液，即为“姜汁”。姜汁与生姜的比例为1∶1。取待炮炙品，加姜汁拌匀，置锅内，用文火炒至姜汁被吸尽，或至规定的程度时，取出，晾干。除另有规定外，每100kg待炮炙品用生姜10kg。根据中华人民共和国药典2020版四部0213炮制通则。
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.