蜜炙时，应先将炼蜜加适量沸水稀释后，加入待炮炙品中拌匀，闷透，置炒制容器内，用文火炒至规定程度时，取出，放凉。蜜炙时，用炼蜜。除另有规定外，每100kg待炮炙品用炼蜜25kg。根据中华人民共和国药典2020版四部0213炮制通则。
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.

是待炮炙品与液体辅料共同拌润，并炒至一定程度的方法。根据中华人民共和国药典2020版四部0213炮制通则。
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.

羊脂油炙时，先将羊脂油置锅内加热溶化后去渣，加入待炮炙品拌匀，用文火炒至油被吸尽，表面光亮时，摊开，放凉。根据中华人民共和国药典2020版四部0213炮制通则。
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.

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.

待炮炙品，加盐水拌匀，闷透，置炒制容器内，以文火加热，炒至规定的程度时，取出，放凉。盐炙时，用食盐，应先加适量水溶解后，滤过，备用。除另有规定外，每100kg待炮炙品用食盐2kg。根据中华人民共和国药典2020版四部0213炮制通则。
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.

取待炮炙品，加醋拌匀，闷透，置炒制容器内，炒至规定的程度时，取出，放凉。醋炙时，用米醋。除另有规定外，每100kg待炮炙品，用米醋20kg。根据中华人民共和国药典2020版四部0213炮制通则。
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.

取待炮炙品，加黄酒拌匀，闷透，置炒制容器内，用文火炒至规定的程度时，取出，放凉。酒炙时，除另有规定外，一般用黄酒。除另有规定外，每100kg待炮炙品，用黄酒10～20kg。根据中华人民共和国药典2020版四部0213炮制通则。
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.