雷公云∶凡采得后，细锉，用蓝叶并根，并锉，唯赤地利细锉了，用生绢袋盛，同蒸一
伏时，去蓝，曝干用。
雷公云∶赤车使者，原名小锦枝。
凡使，并粗捣，用七岁童子小便拌了蒸，令干，更晒。
每修事五两，用小儿溺一镒为度。
雷公云∶凡使，巴之与豆及刚子，须在子细认，勿误用，杀人。巴颗小、紧实、色黄；
豆即颗有三棱、色黑；若刚子，颗小似枣核，两头尖。巴与豆即用，刚子勿使。
凡修事巴、豆，敲碎，以麻油并酒等可煮巴、豆了，研膏后用。
每修事一两，以酒、麻油各七合，尽为度。
雷公云∶一名南椒。
凡使，须去目及闭口者，不用其椒子。先须酒拌令湿，蒸，从巳至午，放冷，密盖，除
向下火，四畔无气后取出，便入瓷器中盛，勿令伤风，用也。
雷公云∶凡使，须要赤腻肥并不 者，然用新汲水浸一宿了，用铜刀削上粗皮，用酥
反复炙，酥尽为度。然出捶之，去子捣筛。
皂荚一两，酥二分。
雷公云∶凡使，皂荚子收得，拣取圆满坚硬不蛀者，用瓶盛，下水，于火畔煮，待泡熟
，剥去硬皮一重了，取向里白嫩肉两片，去黄，其黄消人肾气，将白两片，用铜刀细切，
于日中干用。
雷公云∶凡使，勿用毗黎勒、罨黎勒、榔精勒、杂路勒。若诃黎勒，文只有六路。或多
或少，并是杂路勒；毗路勒个个毗；杂路勒皆圆；露文或八露至十三路，号曰榔精勒，多涩
，不入用。
凡修事，先于酒内浸，然后蒸一伏时，其诃黎勒以刀削路，细锉，焙干用之。
Lei Gong said: After harvesting, finely chop the material. Use indigo leaves and roots, also chopped together. Only after Chidili (Achyranthes root) is finely chopped, place it in a raw silk bag, steam together with the indigo for one *fu* period (approximately 12 hours), remove the indigo, dry in the sun, and use.
Lei Gong said: Chiche Shizhe (Euphorbia humifusa), originally named Xiao Jin Zhi (Small Brocade Branch).
When using, coarsely crush the material, mix with urine from a seven-year-old boy, steam until dry, and then sun-dry.
For every five taels processed, use one yi of children's urine as the limit.
Lei Gong said: When using, Ba Dou (Croton seed) and Dou (likely referring to a specific type of bean or seed variant) and Gang Zi must be carefully distinguished to avoid fatal errors. Ba Dou particles are small, compact, and yellow; "Dou" has three edges and is black; if it is Gang Zi, the particles are small like jujube pits, pointed at both ends. Ba Dou and Dou are used directly, while Gang Zi is not used.
When processing Ba Dou, crush it, boil with sesame oil and wine until ready, then grind into a paste.
For every one tael processed, use seven he of wine and seven he of sesame oil as the limit.
Lei Gong said: Also known as Nan Jiao (Southern Pepper).
When using, remove the eyes and closed-mouth varieties; do not use the pepper seeds. First, moisten with wine, steam from Si hour (9-11 AM) to Wu hour (11 AM-1 PM), let cool, cover tightly, remove from heat when no vapor escapes from the sides, take out, store in porcelain vessels, protect from wind, and use.
Lei Gong said: When using, select those that are red, greasy, plump, and not [damaged/defective]. Soak overnight in fresh well water, scrape off the rough outer skin with a copper knife, roast repeatedly with butter (su) until the butter is exhausted. Then pound, remove seeds, and sieve.
Zao Jia (Gleditsia sinensis pod): one tael; Butter (Su): two fen.
Lei Gong said: When using, collect Zao Jia Zi (seeds of Gleditsia sinensis), select those that are round, hard, and uninfested by insects. Store in a bottle, add water, boil near the fire until soft. Peel off the hard outer skin, take the two inner white tender fleshy parts, discard the yellow part as it depletes kidney qi. Slice the two white parts finely with a copper knife, dry in the sun, and use.
Lei Gong said: When using, do not use Pi Li Le, Yan Li Le, Lang Jing Le, or Za Lu Le. If it is He Li Le (Chebula fruit), the texture should only have six ridges. Any variation in number is considered Za Lu Le; Pi Lu Le has distinct pi characteristics; Za Lu Le are all round; textures with eight to thirteen ridges are called Lang Jing Le, which are very astringent and not suitable for use.
When processing, first soak in wine, then steam for one *fu* period. For He Li Le, shave the ridges with a knife, finely chop, bake dry, and use.