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Banxia (Pinelliae Rhizoma) in any quantity is soaked overnight in boiling water, then pounded into a paste. For every dou (a traditional unit of volume) of Banxia, add one jin (a traditional unit of weight) of Shengjiang (Zingiberis Rhizoma Recens), pound them together, form into cakes, and cover with dry rice straw or millet/wheat straw, following the method for making Qu (fermented starter). After drying for a long time, collect and use.

June 6th is the morning of the gathering of all deities, hence it is named Shenqu (Divine Leaven). If made after this date, it is not Shenqu. The method uses Baihu Baifan (White Tiger White Flour, 100 jin), Gouchen Can'er Ziran Zhi (Natural Juice of Xanthium sibiricum, 3 sheng), Tengshe Yeliao Ziran Zhi (Natural Juice of Polygonum hydropiper, 4 sheng), Qinglong Qinghao Ziran Zhi (Natural Juice of Artemisia annua, 3 sheng), Xuanwu Xingren (Apricot Kernel, 4 sheng, soaked, skin and tip removed, pounded and added to flour), Zhuque Chixiaodou (Adzuki Bean, 3 sheng, cooked until soft, skin removed, pounded with broth and mixed evenly with the Qu). This follows exactly the method for brewing wine Qu. Additionally, during the Sanfu (Dog Days) period, Jiayin, Wuyin, and Gengyin days are considered the Three Wonders.

Mix thick glutinous rice liquid with Aiye (Artemisiae Argyi Folium) to form cakes, sun-dry or dry on tiles, then grind into powder.
Kuandonghua (Flos Farfarae), Erercao (Herba Petasitae) (Preparation method same as above).

Grind Dengxincao (Medulla Junci) finely with tile fragments, wash with clear water; the floating Dengxincao is collected, dried, and used. Another method is the same as that for Aiye.

Fresh Huangjing (Polygonati Rhizoma) is boiled in water without moving the lid, until thoroughly soft. Strain, sun-dry, steam again, and sun-dry for a long time. If subjected to nine steaming and nine drying cycles, consuming it can prolong life; long-term use is said to enable ascension.

Tusizi (Cuscutae Semen) is washed with warm water to remove sand and soil cleanly, boiled in wine for a day and night, pounded into cakes, sun-dried, and then ground fine. One method involves grinding with strips of white paper to facilitate fineness.

For every liang (50g) of Tiesha (Iron Filings), add one qian (3.75g) of Chensha (Cinnabar), grind together until it becomes like powder.

The contemporary method of wet-grinding is very laborious. Moreover, the resulting coarse powder is unsuitable for medicinal juice extraction. The ancient method involves sawing into small pieces the size of beans, wrapping them in extremely thin paper, keeping them close to the body to warm, then quickly throwing them into a mortar to pound; they turn to powder instantly upon impact.

First, crush Ruxiang (Olibanum) and Moyao (Myrrha) into coarse particles, roast them over bamboo leaves, remove the oil, let cool, wrap in paper, place in the seam of an inner wall, and grind after a long period until fine. One method is to grind together with Dengxincao; another method is to chant the name "Yanhusuo" while grinding to achieve powder.