雷公云∶凡使，先弊甑 同煮去咸味。焙，细锉用。每修事一斤，用甑 大小十个，同
昆布细锉，二味各一处，下东流水，从巳煮至亥，水旋添，勿令少。
雷公云∶凡使，勿使木条，以其木条，己黄，腥、皮皱，上有丁足子，不堪用。夫使防
己，要心花文、黄色者然。
凡修事，细锉，又锉车前草根，相对同蒸半日后出，晒，去车前草根，细锉用之。
雷公云∶凡使，勿用御风草，缘与天麻相似，只是叶、茎不同。其御风草根茎斑，叶皆
白、有青点。使御风草根，勿使天麻。二件若同用，即令人有肠结之患。
若修事天麻十两，用蒺藜子一镒，缓火KT 焦熟后，便先安置天麻十两于瓶中，上用
火KT 过蒺藜子盖，内外便用三重纸盖、并系，从巳至未时，又出蒺藜子，再入KT 炒。
准前安天麻瓶内，用炒了蒺藜子于中，依前盖，又隔一伏时后出，如此七遍。瓶盛出后，用
布拭上气汗，用刀劈，焙之，细锉，单捣然用。
雷公云∶御风草根茎斑，叶皆白、有青点。使御风草根，勿使天麻。二件若同用，即令
人有肠结之患。
若修事御风草十两，用蒺藜子一镒，缓火KT 焦熟后，便先安置御风草十两于瓶中，
上用火KT 过蒺藜子盖，内外便用三重纸盖、并系，从巳至未时，又出蒺藜子，再入KT
炒。准前安御风草瓶内，用炒了蒺藜子于中，依前盖，又隔一伏时后出，如此七遍。瓶盛出
后，用布拭上气汗，用刀劈，焙之，细锉，单捣然用。
Lei Gong said: When processing Sargassum (Kunbu), first boil it in a broken steamer to remove the salty taste. Then dry it by baking, and use after fine cutting. For every jin (approx. 500g) processed, use ten steamers of various sizes. Place the cut Sargassum in them. Put the two sets of materials in separate locations, add running water from the east, and cook from Si hour (9-11 AM) to Hai hour (9-11 PM). Add water as needed to prevent it from drying up.
Lei Gong said: When processing Stephania tetrandra (Fangji), do not use wooden strips, as they are already yellowish, have a fishy smell, wrinkled skin, and possess "Dingzu" (nail-foot-like) protrusions on the surface; they are unsuitable for use. The authentic Fangji should be selected for its clear central flower patterns and yellow color.
For processing, finely cut the Fangji, then crush the roots of Plantago asiatica (Cheqiancao). Steam them together facing each other for half a day, then take out, sun-dry, remove the Cheqiancao roots, finely cut the Fangji, and use.
Lei Gong said: Do not use Yufengcao (Arisaema heterophyllum or similar species often confused with Gastrodia) when processing Gastrodia elata (Tianma), because Yufengcao resembles Tianma, differing only in leaves and stems. The roots and stems of Yufengcao have spots, and its leaves are white with green dots. When using Tianma, do not use Yufengcao. If these two are used together, it may cause intestinal obstruction (Changjie) in people.
If processing ten liang of Tianma, use one yi of Tribulus terrestris (Jili). Stir-fry the Jili over slow fire until scorched and cooked. First, place ten liang of Tianma in a bottle, cover it with the stir-fried Jili, seal the inside and outside with three layers of paper, and tie it securely. Cook from Si hour to Wei hour (3-5 PM). Then take out the Jili and stir-fry again. Place the Tianma back into the bottle as before, cover with the stir-fried Jili, seal as before, and wait for one Fu period (approx. 3 hours) before taking out. Repeat this process seven times. After removing the Tianma from the bottle, wipe off the moisture/sweat with a cloth, split it with a knife, bake it, finely cut it, and pound it alone for use.
Lei Gong said: The roots and stems of Yufengcao have spots, and its leaves are white with green dots. When using Tianma, do not use Yufengcao. If these two are used together, it may cause intestinal obstruction (Changjie) in people.
If processing ten liang of Yufengcao, use one yi of Tribulus terrestris (Jili). Stir-fry the Jili over slow fire until scorched and cooked. First, place ten liang of Yufengcao in a bottle, cover it with the stir-fried Jili, seal the inside and outside with three layers of paper, and tie it securely. Cook from Si hour to Wei hour (3-5 PM). Then take out the Jili and stir-fry again. Place the Yufengcao back into the bottle as before, cover with the stir-fried Jili, seal as before, and wait for one Fu period before taking out. Repeat this process seven times. After removing the Yufengcao from the bottle, wipe off the moisture/sweat with a cloth, split it with a knife, bake it, finely cut it, and pound it alone for use.