药之制度，食品之调和也。食品之加五味，非调和不能足其味。次药有良毒，不藉修治，岂
能奏效？假如芩、连、知、柏，用治头面手足皮肤者，须酒炒，以其性沉寒，借酒力可上腾也。用
治中焦，酒洗。下焦生用。黄连去痰火，姜
汁拌炒，去胃火，和土炒；治吞酸，同吴茱萸炒。此各从其宜也。大黄用行太阳经，酒浸，阳明经，
酒洗。况其性寒力猛，气弱之人，须用煨蒸，否则必寒伤胃也。地黄、知母，下焦药也，用之须用
酒浸，亦恐寒胃。地黄用治中风，非姜汁浸炒，恐泥膈也。苦参、龙胆，酒浸者，制其苦寒也。当
归、防己、天麻，酒浸者，助发散之意也。川乌、天雄、附子，其性劣，灰中慢慢炮之裂，去皮脐
及尖，再以童便浸一宿，制其燥毒也。半夏汤泡七次，南星水浸，俱于腊月冰冻二三宿，去其燥性
更妙，用治风痰，俱以姜汁浸一宿。南星治惊痫，以黄牛胆酿阴干，取壮其胆气也。吴茱萸味恶，须
汤泡七次。麻黄先煮两沸，去沫，免令人烦闷。山栀仁用泻阴火，炒令色变。水蛭、虻虫、斑蝥、干
漆，非烟尽不能去其毒，生则令人吐逆不已。巴豆性最急劣，有大毒，不去油莫用。大戟、芫花、甘
遂、商陆，其性亦暴，非妙用峻利不已。苍术气烈，非泔浸经宿，燥性不减。凡用金石并子仁之类，须
各另研细，方可入剂。但制度得法，而药能施功矣。余见今人索方入市，希图省俭，罔顾有误，不惟
炮制失宜，抑且真伪未明，多少不合，全失君臣佐使用药之法。大非求药治病之心，使反力致误，伊芳谁
之咎耶？凡事修合，必须选料制度，一如后法，务在至诚，毋得忽也。用火 者，必于地上取去火毒
为妙。倘随症自有制法，不拘此例。
人参 去芦，人乳拌蒸。
生地 酒洗。
熟地 酒洗，焙。
二门冬 水润，去心。
苍术 米泔浸，炒。
白术 米泔浸，蒸，切片，蜜水拌炒褐色。
黄 蜜炙。
远志 甘草汤浸透，去梗，焙。
升麻、柴胡 忌火。
菖蒲 去须，焙。
葳蕤 蜜水蒸。
山药 蒸。
苡米 炒。
当归 去根，酒洗。
二芍 酒拌炒。
木香 生用理气，煨用止泄。
甘草 生用泻火，熟用补中。
石斛 酒浸蒸。
牛膝、川芎 酒净。
知母 去毛酒炒。
五味 嗽生用，补焙用。
贝母 去心焙。
紫菀 水净，蜜水焙。
泽泻 去毛酒焙。
续断 酒炒。
甘菊 去蒂。
车前 酒焙，研。
萆 酒浸，焙。
苦参 泔水浸，蒸晒。
白芷 焙。
防风 去芦并叉者。
金银花 去枝叶。
茺蔚子 忌铁。
麻黄 去根节。
黄柏 去皮，酒炒。
黄芩 酒蒸。
天麻 酒浸，湿纸包煨。
干葛 生用坠胎，熟解酒毒。
龙胆 酒炒。
香附 醋、酒、童便可制。
何首乌 米泔浸，黑豆蒸。
桔梗 略焙。
白豆蔻 去衣微炒。
草豆蔻 同上。
白附 炮去皮脐。
草果 去壳。
肉豆蔻 面裹煨，忌铁。
砂仁 去壳炒，研。
玄胡索、莪术 酒炒。
三棱 醋炒。
款冬花 去枝，蜜水炒。
百部 去心，酒洗，焙。
旋复花 去蒂，焙。
兜铃 水净。
枳壳 麸炒。
半夏 姜汤泡，煮透。
南星 炮去皮脐，冬月研末入牛胆，挂风处。
蒺藜 酒炒，去刺。
大黄 酒蒸用。
天雄、附子 童便浸去皮，切四片，另再用童便加甘草、防风，煮干为度。
巴戟 酒浸，焙。
杜仲 酥炙。
仙茅 泔浸去赤水。
淫羊藿 羊油拌炒。
肉苁蓉 酒洗去甲。
菟丝子 酒煮，打作饼，晒为末。
补骨脂 酒炒。
益智 盐水炒研。
覆盆子 去蒂酒炒。
骨碎补 去毛蜜蒸。
狗脊 去毛酒炒。
商陆 黑豆拌蒸。
芫花 醋煮，晒。
大戟 水煮去骨。
甘遂 面裹煨。
郁李仁 去皮，研如膏。
常山 去芦酒炒。
蓖麻子 去壳。
续随子 研去油。
葫芦巴 淘净酒焙。
牛蒡 酒炒，研。
桑白皮 蜜水炒。
山栀子 炒黑。
干姜 炮。
浓朴 姜汁炒。
桃杏仁 汤泡去皮尖研。
神曲 炒研。
麦芽 炒。
莱菔子 炒研。
白芥子 炒研。
紫苏子 炒研。
莲子 去心炒。
山茱萸 去核焙。
吴茱萸 去闭口，盐汤泡三次，焙。
蜀椒 去合口、核，炒。
诃子 蒸去核，焙。
青蒿 童便浸一宿，晒。
枇杷叶 胃病姜汁炙，肺病蜜炙，去毛。
椿樗白皮 醋炙。
雷丸 酒蒸去皮。
蜜蒙花 酒润焙。
麻仁 炒研。
扁豆 炒。
乳香、没药 箬上烘出油，同灯心研之，则能细。
山楂 去核。
生姜 去皮热，留皮寒。
干漆 炒尽烟为度。
粟壳 醋炒。
韭子 炒。
葱、蒜 忌蜜。
黑白丑 酒蒸研。
苏合香 酒蒸另研。
丁香 忌火。
水蛭、全蝎 炒去毒。
乌药 酒炒。
大腹皮 水洗，晒。
酸枣仁 生醒寐，熟安神。
柏子仁 炒。
牡丹皮 酒炒。
地榆 忌火。
白芨 略焙。
决明子 炒研。
蝉蜕 去翅足，洗。
斑蝥 去头足翅，同大米炒。
葶苈子 同米炒。
连翘 酒炒。
白僵蚕 米泔浸经宿，待涎浮水面取起，焙干去丝及黑
口，研。
穿山甲 土炙、酒炙，研。
代赭 醋淬，水飞。
雄黄、朱砂 另研水飞。
石膏 研。
赤白石脂 火 研，水飞用。
自然铜、磁石 醋淬九次，细研水飞。
滑石 研，水飞。
炉甘石、青礞石、花蕊石、伏龙肝 火 研，水飞。
阳起石 火 ，酒淬七次，水飞。
白矾 。
龙骨 火 ，水飞，酒煮。
阿胶 蛤粉炒。
石决明 盐水煮，研，水飞。
牡蛎 火 ，童便淬，研。
珍珠 绢包入豆腐中，煮一炷香，研。
鳖甲 去肋，酥炙。
鹿茸 烙去毛，酥炙。
虎胫骨 酥炙。
五灵脂 酒飞去沙。
龟甲 酒浸炙。
墨 火 ，研。
发 入瓦罐中，盐泥封固， 存性。
齿 火 水飞。
海螵蛸 炙。
桑螵蛸 蒸透再焙。
昆布 水净。
海藻 水净焙。
绯丹 汤泡去黄水，炒令紫色，研。
石硫 用猪大肠盛之，水煮三日夜，以皂角汤淘去黑水，再以紫背浮萍同煮，消其火毒。畏细辛
、醋及诸般血。
香附 醋、酒、童便可制。
土硫黄辛热腥臭，止可入疮科外治，不堪服饵。
药物的炮制加工，如同食品调味一样重要。食品加入五味调料，如果不经过调和就不能使味道充足。其次，药物有良性和毒性之分，如果不借助修治炮制的方法，怎么能发挥疗效呢？例如黄芩、黄连、知母、黄柏，用于治疗头面手足皮肤疾病时，必须用酒炒，因为它们的药性沉寒，借助酒的升腾之力可以使药力上行。用于治疗中焦（脾胃）疾病时，用酒洗。用于下焦（肝肾）疾病时，生用。黄连用来去除痰火，用姜汁拌炒可以去除胃火，配合土炒；治疗吞酸症状，与吴茱萸同炒。这些都是根据具体情况适宜的处理方法。大黄如果用于疏通太阳经，需酒浸；用于阳明经，需酒洗。况且大黄药性寒凉且作用猛烈，气虚的人必须用煨蒸法处理，否则必定会因寒凉而损伤胃气。地黄、知母是作用于下焦的药物，使用时必须酒浸，也是担心它们寒凉伤胃。地黄用于治疗中风时，如果不是用姜汁浸泡后炒制，恐怕会滋腻碍膈。苦参、龙胆草，用酒浸是为了制约其苦寒之性。当归、防己、天麻，用酒浸是为了助长其发散之意。川乌、天雄、附子，药性峻烈，需在灰中慢慢炮制至开裂，去掉皮、脐及尖端，再用童便浸泡一夜，以制约其燥毒之性。半夏用水泡七次，天南星用水浸，都在腊月冰冻两三个晚上，以去除其燥性更为巧妙，用于治疗风痰时，都用姜汁浸泡一夜。天南星用于治疗惊痫，用黄牛胆汁酿制后阴干，是为了借牛胆之气增强其镇惊效果。吴茱萸气味恶臭，需用热水泡七次。麻黄先煮两沸，去掉浮沫，以免令人烦闷。山栀仁用于泻阴火，炒至颜色改变。水蛭、虻虫、斑蝥、干漆，不将烟烧尽不能去除其毒性，生用会导致呕吐不止。巴豆药性最急迫峻烈，有大毒，不去除油脂不可使用。大戟、芫花、甘遂、商陆，药性也暴烈，非巧妙运用峻猛利下的方法不足以治病。苍术气味猛烈，不用米泔水浸泡过夜，燥性不减。凡是使用金石类和种子仁类药物，必须分别单独研细，才可以入药煎剂。只要炮制方法得当，药物就能发挥作用了。我见如今人们拿着方子去药店买药，贪图省俭，不顾可能造成的误治，不仅炮制失当，而且真伪不明，分量不合，完全失去了君臣佐使的用药法则。这大大违背了求药治病的心意，反而导致失误，这是谁的过错呢？凡事调配制作，必须选料和炮制，都依照后面的方法，务必诚心诚意，不得疏忽。用火炮制的，必须在地下放置一段时间以去除火毒为妙。如果随症自有特定的制法，不拘泥于此例。
人参：去掉芦头，用人乳拌蒸。
生地：用酒洗。
熟地：用酒洗，焙干。
天门冬、麦门冬：用水润湿，去掉心。
苍术：用米泔水浸泡，炒制。
白术：用米泔水浸泡，蒸，切片，用蜜水拌炒至褐色。
黄芪：用蜜炙。
远志：用甘草汤浸透，去掉梗，焙干。
升麻、柴胡：忌用火制。
石菖蒲：去掉须根，焙干。
玉竹（葳蕤）：用蜜水蒸。
山药：蒸。
薏苡仁：炒。
当归：去掉根头，用酒洗。
赤芍、白芍：用酒拌炒。
木香：生用理气，煨用止泻。
甘草：生用泻火，熟用补中。
石斛：用酒浸蒸。
牛膝、川芎：用酒洗净。
知母：去掉毛，用酒炒。
五味子：咳嗽生用，补益焙用。
贝母：去掉心，焙干。
紫菀：用水洗净，用蜜水焙干。
泽泻：去掉毛，用酒焙。
续断：用酒炒。
甘菊：去掉花蒂。
车前子：用酒焙，研碎。
萆薢：用酒浸，焙干。
苦参：用米泔水浸，蒸晒。
白芷：焙干。
防风：去掉芦头和叉枝。
金银花：去掉枝叶。
茺蔚子：忌铁器。
麻黄：去掉根和节。
黄柏：去掉皮，用酒炒。
黄芩：用酒蒸。
天麻：用酒浸，湿纸包裹煨。
干葛（葛根）：生用堕胎，熟用解酒毒。
龙胆草：用酒炒。
香附：醋、酒、童便可炮制。
何首乌：用米泔水浸，黑豆蒸。
桔梗：略焙。
白豆蔻：去掉外皮微炒。
草豆蔻：同上。
白附子：炮制去皮和脐。
草果：去掉壳。
肉豆蔻：用面粉包裹煨，忌铁器。
砂仁：去掉壳炒，研碎。
玄胡索、莪术：用酒炒。
三棱：用醋炒。
款冬花：去掉枝条，用蜜水炒。
百部：去掉心，用酒洗，焙干。
旋覆花：去掉花蒂，焙干。
紫菀（兜铃）：用水洗净。
枳壳：用麸皮炒。
半夏：用姜汤泡，煮透。
天南星：炮制去皮和脐，冬季研末放入牛胆中，挂在通风处。
蒺藜：用酒炒，去掉刺。
大黄：用酒蒸后用。
天雄、附子：用童便浸去皮，切成四片，另外再用童便加甘草、防风，煮干为止。
巴戟天：用酒浸，焙干。
杜仲：用酥油炙。
仙茅：用米泔水浸去赤水。
淫羊藿：用羊油拌炒。
肉苁蓉：用酒洗去鳞甲。
菟丝子：用酒煮，捣成饼，晒干研末。
补骨脂：用酒炒。
益智仁：用盐水炒研。
覆盆子：去掉蒂，用酒炒。
骨碎补：去掉毛，用蜜蒸。
狗脊：去掉毛，用酒炒。
商陆：用黑豆拌蒸。
芫花：用醋煮，晒。
大戟：用水煮去骨。
甘遂：用面粉包裹煨。
郁李仁：去掉皮，研如膏状。
常山：去掉芦头，用酒炒。
蓖麻子：去掉壳。
续随子：研去油脂。
葫芦巴：淘净，用酒焙。
牛蒡子：用酒炒，研碎。
桑白皮：用蜜水炒。
山栀子：炒黑。
干姜：炮制。
厚朴：用姜汁炒。
桃仁、杏仁：用水泡去皮尖，研碎。
神曲：炒，研碎。
麦芽：炒。
莱菔子：炒，研碎。
白芥子：炒，研碎。
紫苏子：炒，研碎。
莲子：去掉心，炒。
山茱萸：去掉核，焙干。
吴茱萸：去掉闭口者，用盐汤泡三次，焙干。
蜀椒：去掉合口者和核，炒。
诃子：蒸去核，焙干。
青蒿：用童便浸泡一夜，晒。
枇杷叶：胃病用姜汁炙，肺病用蜜炙，去掉毛。
椿樗白皮：用醋炙。
雷丸：用酒蒸去皮。
蜜蒙花：用酒润湿焙干。
火麻仁：炒，研碎。
扁豆：炒。
乳香、没药：在箬叶上烘出油，同灯心草一起研，则能研细。
山楂：去掉核。
生姜：去皮性热，留皮性寒。
干漆：炒至烟尽为止。
罂粟壳：用醋炒。
韭菜子：炒。
葱、蒜：忌蜂蜜。
黑白丑（牵牛子）：用酒蒸研。
苏合香：用酒蒸另研。
丁香：忌火。
水蛭、全蝎：炒去毒性。
乌药：用酒炒。
大腹皮：水洗，晒。
酸枣仁：生用醒睡，熟用安神。
柏子仁：炒。
牡丹皮：用酒炒。
地榆：忌火。
白芨：略焙。
决明子：炒，研碎。
蝉蜕：去掉翅足，洗净。
斑蝥：去掉头足翅，同大米一起炒。
葶苈子：同大米一起炒。
连翘：用酒炒。
白僵蚕：用米泔水浸泡过夜，待涎沫浮在水面取出，焙干去掉丝和黑口，研碎。
穿山甲：土炙、酒炙，研碎。
代赭石：用醋淬，水飞。
雄黄、朱砂：另研，水飞。
石膏：研碎。
赤石脂、白石脂：火煅研碎，水飞用。
自然铜、磁石：用醋淬九次，细研水飞。
滑石：研碎，水飞。
炉甘石、青礞石、花蕊石、伏龙肝：火煅研碎，水飞。
阳起石：火煅，用酒淬七次，水飞。
白矾：（无特殊注明，通常指生用或煅用，此处原文未详述，依上下文隐含或直接使用）。
龙骨：火煅，水飞，酒煮。
阿胶：用蛤粉炒。
石决明：用盐水煮，研碎，水飞。
牡蛎：火煅，用童便淬，研碎。
珍珠：用绢包放入豆腐中，煮一炷香时间，研碎。
鳖甲：去掉肋边，用酥油炙。
鹿茸：烙去毛，用酥油炙。
虎胫骨：用酥油炙。
五灵脂：用酒飞去沙。
龟甲：用酒浸炙。
墨：火煅，研碎。
头发：放入瓦罐中，用盐泥封固，存性。
牙齿：火煅，水飞。
海螵蛸：炙。
桑螵蛸：蒸透再焙。
昆布：用水洗净。
海藻：用水洗净焙干。
绯丹（红丹）：用热水泡去黄水，炒令紫色，研碎。
石硫磺：用猪大肠盛装，水煮三日夜，用皂角汤淘去黑水，再用紫背浮萍同煮，消除其火毒。畏细辛、醋及各类血类药材。
香附：醋、酒、童便可炮制。（重复条目，与前文一致）
土硫黄：辛热腥臭，只可入疮科外治，不堪内服。
The processing and preparation of medicinal materials are akin to the seasoning of food. The addition of the five flavors to food requires harmonization to fully develop its taste. Similarly, medicines possess either benign or toxic properties; without proper processing and preparation, how can they achieve efficacy? For instance, when Huangqin (Scutellariae Radix), Huanglian (Coptidis Rhizoma), Zhimu (Anemarrhenae Rhizoma), and Huangbai (Phellodendri Cortex) are used to treat diseases of the head, face, hands, and feet skin, they must be stir-fried with wine. This is because their nature is heavy and cold; borrowing the ascending power of wine allows the medicinal effect to rise upward. When used for the Middle Jiao (Middle Burner: Spleen and Stomach), they are rinsed with wine. For the Lower Jiao (Lower Burner: Liver and Kidney), they are used raw. To remove phlegm-fire, Huanglian is mixed with ginger juice and stir-fried to remove stomach-fire, or stir-fried with earth; to treat acid regurgitation, it is stir-fried with Wuzhuyu (Evodiae Fructus). These methods are chosen according to appropriateness. If Dahuang (Rhei Radix et Rhizoma) is used to unblock the Taiyang Meridian, it should be soaked in wine; for the Yangming Meridian, it should be rinsed with wine. Moreover, since its nature is cold and its action fierce, those with weak Qi must use baked or steamed preparations; otherwise, the cold will surely damage the Stomach Qi. Dihuang (Rehmanniae Radix) and Zhimu are medicines acting on the Lower Jiao; they must be soaked in wine to avoid damaging the Stomach with cold. When Dihuang is used to treat Wind-Stroke, if not soaked in ginger juice and stir-fried, it may cause stagnation in the chest. Kushen (Sophorae Flavescentis Radix) and Longdancao (Gentianae Radix) are soaked in wine to restrain their bitter-cold nature. Danggui (Angelicae Sinensis Radix), Fangji (Stephaniae Tetrandrae Radix), and Tianma (Gastrodiae Rhizoma) are soaked in wine to assist their dispersing intent. Chuanwu (Aconiti Radix Preparata), Tianxiong (Aconiti Lateralis Radix Preparata), and Fuzi (Aconiti Lateralis Radix Preparata) have harsh natures; they must be slowly roasted in ashes until cracked, then the skin, umbilicus, and tip are removed. They are then soaked in children's urine overnight to restrain their dryness and toxicity. Banxia (Pinelliae Rhizoma) is soaked in water seven times; Nanxing (Arisaematis Rhizoma) is soaked in water. Both are frozen for two or three nights in the twelfth lunar month to remove their dryness, which is even better. When used to treat wind-phlegm, both are soaked in ginger juice overnight. Nanxing used to treat convulsions and epilepsy is fermented with yellow cattle bile and dried in the shade, to borrow the gallbladder qi to strengthen its calming effect. Wuzhuyu has an unpleasant odor and must be soaked in hot water seven times. Mahuang (Ephedrae Herba) is boiled for two boils first to remove foam, preventing restlessness. Shanzhiren (Gardeniae Semen) is used to drain Yin fire and is stir-fried until the color changes. Shuizhi (Hirudo), Mengchong (Odonatus), Banmao (Mylabris), and Ganqi (Lacca Resina) cannot have their toxicity removed unless the smoke is completely burnt off; if used raw, they cause incessant vomiting. Badou (Crotonis Fructus) has the most urgent and harsh nature with great toxicity; it must not be used without removing the oil. Daji (Euphorbiae Pekinensis Radix), Yuanhua (Genkwa Flos), Gansui (Kansui Radix), and Shanglu (Phytolaccae Radix) also have violent natures; only by skillfully employing drastic purgative methods can they cure disease. Cangzhu (Atractylodis Rhizoma) has a strong aroma; without soaking in rice wash overnight, its dryness will not diminish. Whenever metallic minerals and seed kernels are used, they must be separately ground into fine powder before being added to the decoction. As long as the processing methods are correct, the medicines can exert their functions. I observe that nowadays people take prescriptions to markets to buy herbs, seeking to save money, disregarding potential errors. Not only is the processing inappropriate, but the authenticity is unclear, and the dosages are incorrect, completely losing the method of Jun-Chen-Zuo-Shi (Sovereign-Minister-Assistant-Courier) in medication. This greatly contradicts the heart of seeking medicine to cure illness, leading instead to mistakes. Whose fault is this? All compounding and preparation must select materials and process them according to the following methods, requiring utmost sincerity, and must not be neglected. For those using fire processing, it is best to place them on the ground to remove fire toxicity. If there are specific processing methods for symptoms, these rules do not apply.
Ren Shen (Ginseng Radix): Remove the rhizome (Lu), mix with human milk, and steam.
Sheng Di Huang (Rehmanniae Radix): Rinse with wine.
Shu Di Huang (Rehmanniae Radix Preparata): Rinse with wine, dry by baking.
Tian Dong (Asparagi Radix) and Mai Dong (Ophiopogonis Radix): Moisten with water, remove the heart.
Cang Zhu (Atractylodis Rhizoma): Soak in rice wash, stir-fry.
Bai Zhu (Atractylodis Macrocephalae Rhizoma): Soak in rice wash, steam, slice, mix with honey water, and stir-fry until brown.
Huang Qi (Astragali Radix): Honey-roast.
Yuan Zhi (Polygalae Radix): Soak thoroughly in Licorice decoction, remove stems, dry by baking.
Sheng Ma (Cimicifugae Rhizoma) and Chai Hu (Bupleuri Radix): Avoid fire processing.
Shi Chang Pu (Acori Tatarinowii Rhizoma): Remove rootlets, dry by baking.
Wei Rui (Polygonati Odorati Rhizoma): Steam with honey water.
Shan Yao (Dioscoreae Rhizoma): Steam.
Yi Mi (Coicis Semen): Stir-fry.
Dang Gui (Angelicae Sinensis Radix): Remove root head, rinse with wine.
Er Shao (Chi Shao - Paeoniae Radix Rubra and Bai Shao - Paeoniae Radix Alba): Mix with wine and stir-fry.
Mu Xiang (Aucklandiae Radix): Use raw to regulate Qi, use baked to stop diarrhea.
Gan Cao (Glycyrrhizae Radix et Rhizoma): Use raw to drain fire, use cooked to tonify the Middle.
Shi Hu (Dendrobii Caulis): Soak in wine and steam.
Niu Xi (Achyranthis Bidentatae Radix) and Chuan Xiong (Chuanxiong Rhizoma): Clean with wine.
Zhi Mu (Anemarrhenae Rhizoma): Remove hairs, stir-fry with wine.
Wu Wei Zi (Schisandrae Chinensis Fructus): Use raw for cough, use baked for tonification.
Bei Mu (Fritillariae Cirrhosae Bulbus): Remove heart, dry by baking.
Zi Wan (Adenophorae Radix): Clean with water, dry by baking with honey water.
Ze Xie (Alismatis Rhizoma): Remove hairs, dry by baking with wine.
Xu Duan (Dipsaci Radix): Stir-fry with wine.
Gan Ju (Chrysanthemi Indici Flos): Remove calyx.
Che Qian Zi (Plantaginis Semen): Dry by baking with wine, grind.
Bi Xie (Dioscoreae Hypoglaucae Rhizoma): Soak in wine, dry by baking.
Ku Shen (Sophorae Flavescentis Radix): Soak in rice wash, steam and sun-dry.
Bai Zhi (Angelicae Dahuricae Radix): Dry by baking.
Fang Feng (Saposhnikoviae Radix): Remove rhizome and forked branches.
Jin Yin Hua (Lonicerae Japonicae Flos): Remove branches and leaves.
Chong Wei Zi (Leonuri Fructus): Avoid iron.
Ma Huang (Ephedrae Herba): Remove roots and nodes.
Huang Bo (Phellodendri Cortex): Remove bark, stir-fry with wine.
Huang Qin (Scutellariae Radix): Steam with wine.
Tian Ma (Gastrodiae Rhizoma): Soak in wine, wrap in wet paper and bake.
Ge Gen (Puerariae Lobatae Radix): Raw causes abortion, cooked resolves alcohol toxicity.
Long Dan Cao (Gentianae Radix): Stir-fry with wine.
Xiang Fu (Cyperi Rhizoma): Can be processed with vinegar, wine, or children's urine.
He Shou Wu (Polygoni Multiflori Radix): Soak in rice wash, steam with black soybeans.
Jie Geng (Platycodonis Radix): Lightly bake.
Bai Dou Kou (Amomi Fructus Rotundus): Remove husk, lightly stir-fry.
Cao Dou Kou (Amomi Fructus): Same as above.
Bai Fu Zi (Typhonii Rhizoma): Process, remove skin and umbilicus.
Cao Guo (Tsao-ko Fructus): Remove shell.
Rou Dou Kou (Myristicae Semen): Wrap in flour and bake, avoid iron.
Sha Ren (Amomi Fructus): Remove shell, stir-fry, grind.
Yan Hu Suo (Corydalis Rhizoma) and E Zhu (Curcumae Rhizoma): Stir-fry with wine.
San Leng (Sparganii Rhizoma): Stir-fry with vinegar.
Kuan Dong Hua (Farfarae Flos): Remove branches, stir-fry with honey water.
Bai Bu (Stemonae Radix): Remove heart, rinse with wine, dry by baking.
Xuan Fu Hua (Inulae Flos): Remove calyx, dry by baking.
Dou Ling (Stemonae Radix - Note: Text says 'Dou Ling' but context implies Stemonae or similar, often associated with Zi Wan in older texts or distinct. Here treated as per text instruction): Clean with water.
Zhi Ke (Aurantii Fructus): Stir-fry with bran.
Ban Xia (Pinelliae Rhizoma): Soak in ginger decoction, cook thoroughly.
Nan Xing (Arisaematis Rhizoma): Process, remove skin and umbilicus. In winter, grind into powder, put into cattle gallbladder, hang in a ventilated place.
Ji Li (Tribuli Fructus): Stir-fry with wine, remove spines.
Da Huang (Rhei Radix et Rhizoma): Steam with wine and use.
Tian Xiong (Aconiti Lateralis Radix Preparata) and Fu Zi (Aconiti Lateralis Radix Preparata): Soak in children's urine, remove skin, cut into four slices. Additionally, soak in children's urine with Licorice and Saposhnikovia, boil until dry.
Ba Ji Tian (Morindae Officinalis Radix): Soak in wine, dry by baking.
Du Zhong (Eucommiae Cortex): Roast with suet (animal fat).
Xian Mao (Curculiginis Rhizoma): Soak in rice wash to remove red water.
Yin Yang Huo (Epimedii Folium): Mix with sheep fat and stir-fry.
Rou Cong Rong (Cistanches Herba): Rinse with wine to remove scales.
Tu Si Zi (Cuscutae Semen): Boil in wine, pound into cakes, sun-dry and grind.
Bu Gu Zhi (Psoraleae Fructus): Stir-fry with wine.
Yi Zhi Ren (Alpiniae Oxyphyllae Fructus): Stir-fry with salt water and grind.
Fu Pen Zi (Rubigenicui Fructus): Remove calyx, stir-fry with wine.
Gu Sui Bu (Drynariae Rhizoma): Remove hairs, steam with honey.
Gou Ji (Cibotii Rhizoma): Remove hairs, stir-fry with wine.
Shang Lu (Phytolaccae Radix): Steam with black soybeans.
Yuan Hua (Genkwa Flos): Boil with vinegar, sun-dry.
Da Ji (Euphorbiae Pekinensis Radix): Boil in water to remove bone-like core.
Gan Sui (Kansui Radix): Wrap in flour and bake.
Yu Li Ren (Pruni Semen): Remove skin, grind into paste.
Chang Shan ( Dichroae Radix): Remove rhizome, stir-fry with wine.
Bi Ma Zi (Ricini Semen): Remove shell.
Xu Sui Zi (Euphorbiae Lathyridis Fructus): Grind to remove oil.
Hu Lu Ba (Trigonellae Semen): Wash clean, dry by baking with wine.
Niu Bang Zi (Arctii Fructus): Stir-fry with wine, grind.
Sang Bai Pi (Mori Cortex): Stir-fry with honey water.
Shan Zhi Zi (Gardeniae Fructus): Stir-fry until black.
Gan Jiang (Zingiberis Rhizoma): Process (Roast).
Hou Po (Magnoliae Officinalis Cortex): Stir-fry with ginger juice.
Tao Ren (Persicae Semen) and Xing Ren (Armeniacae Semen): Soak in water, remove skin and tips, grind.
Shen Qu (Massa Medicata Fermentata): Stir-fry and grind.
Mai Ya (Hordei Fructus Germinatus): Stir-fry.
Lai Fu Zi (Radish Seed): Stir-fry and grind.
Bai Jie Zi (Sinapis Semen): Stir-fry and grind.
Zi Su Zi (Perillae Fructus): Stir-fry and grind.
Lian Zi (Nelumbinis Semen): Remove heart, stir-fry.
Shan Zhu Yu (Corni Fructus): Remove pit, dry by baking.
Wu Zhu Yu (Evodiae Fructus): Remove closed-mouth ones, soak in salt water three times, dry by baking.
Shu Jiao (Zanthoxyli Fructus): Remove open-mouth ones and pits, stir-fry.
He Zi (Terminalia Chebulae Fructus): Steam, remove pit, dry by baking.
Qing Hao (Artemisiae Annuae Herba): Soak in children's urine overnight, sun-dry.
Pi Pa Ye (Loquat Leaf): For Stomach diseases, roast with ginger juice; for Lung diseases, roast with honey; remove hairs.
Chun Chu Bai Pi (Toona Bark): Roast with vinegar.
Lei Wan (Polyporus Umbellatus): Steam with wine, remove skin.
Mi Meng Hua (Gynostemma Flos): Moisten with wine, dry by baking.
Ma Ren (Hemp Seed): Stir-fry and grind.
Bian Dou (Vigna Seed): Stir-fry.
Ru Xiang (Frankincense) and Mo Yao (Myrrh): Bake on bamboo leaf until oil exudes, grind together with rush pith to achieve fine powder.
Shan Zha (Crataegi Fructus): Remove pit.
Sheng Jiang (Fresh Ginger): Peeling makes it hot-natured; keeping peel makes it cold-natured.
Gan Qi (Lacca Resina): Stir-fry until smoke ceases.
Yu Ke (Poppy Shell): Stir-fry with vinegar.
Jiu Zi (Leek Seed): Stir-fry.
Cong (Scallion) and Suan (Garlic): Avoid honey.
Hei Bai Chou (Black and White Morning Glory Seeds): Steam with wine and grind.
Su He Xiang (Styrax): Steam with wine and grind separately.
Ding Xiang (Caryophylli Flos): Avoid fire.
Shui Zhi (Leech) and Quan Xie (Scorpion): Stir-fry to remove toxicity.
Wu Yao (Linderae Radix): Stir-fry with wine.
Da Fu Pi (Arecae Pericarpium): Wash with water, sun-dry.
Suan Zao Ren (Ziziphi Spinosae Semen): Raw awakens sleep; cooked calms the spirit.
Bai Zi Ren (Biota Seed): Stir-fry.
Mu Dan Pi (Moutan Cortex): Stir-fry with wine.
Di Yu (Sanguisorbae Radix): Avoid fire.
Bai Ji (Bletillae Rhizoma): Lightly bake.
Jue Ming Zi (Cassiae Semen): Stir-fry and grind.
Chan Tui (Cicada Slough): Remove wings and feet, wash.
Ban Mao (Mylabris): Remove head, feet, and wings, stir-fry with rice.
Ting Li Zi (Lepidii Semen): Stir-fry with rice.
Lian Qiao (Forsythiae Fructus): Stir-fry with wine.
Bai Jiang Can (Bombyx Batryticatus): Soak in rice wash overnight, lift out when sputum floats on surface, dry by baking, remove silk and black mouth, grind.
Chuan Shan Jia (Pangolin Scale): Earth-roast or wine-roast, grind.
Dai Zhe Shi (Haematitum): Quench in vinegar, levigate with water.
Xiong Huang (Realgar) and Zhu Sha (Cinnabar): Grind separately, levigate with water.
Shi Gao (Gypsum Fibrosum): Grind.
Chi Shi Zhi (Halloysitum Rubrum) and Bai Shi Zhi (Halloysitum Album): Calcine and grind, levigate with water.
Zi Ran Tong (Pyritum) and Ci Shi (Magnetitum): Quench in vinegar nine times, finely grind and levigate with water.
Hua Shi (Talcum): Grind, levigate with water.
Lu Gan Shi (Calaminus), Qing Meng Shi (Calamine), Hua Rui Shi (Rhodochrosite), Fu Long Gan (Uterus Terrae): Calcine and grind, levigate with water.
Yang Qi Shi (Actinolite): Calcine, quench in wine seven times, levigate with water.
Bai Fan (Alumen): (No specific processing noted in this line, typically used raw or calcined depending on context, here implied direct use or standard prep).
Long Gu (Fossil Bone): Calcine, levigate with water, boil in wine.
E Jiao (Donkey-hide Gelatin): Stir-fry with clam powder.
Shi Jue Ming (Concha Haliotidis): Boil in salt water, grind, levigate with water.
Mu Li (Concha Ostreae): Calcine, quench in children's urine, grind.
Zhen Zhu (Pearl): Wrap in silk, boil in tofu for one incense stick duration, grind.
Bie Jia (Carapax et Plastrum Testudinis): Remove rib edges, roast with suet.
Lu Rong (Deer Antler Velvet): Scald to remove hair, roast with suet.
Hu Jing Gu (Tiger Tibia Bone): Roast with suet.
Wu Ling Zhi (Trogopteri Excrement): Wash with wine to remove sand.
Gui Jia (Carapax et Plastrum Testudinis): Soak in wine and roast.
Mo (Inkstick): Calcine, grind.
Fa (Human Hair): Place in earthenware jar, seal with salt mud, preserve character (charred but retaining structure).
Chi (Teeth): Calcine, levigate with water.
Hai Piao Xiao (Sepiae Endoconcha): Roast.
Sang Piao Xiao (Ovum Mantidae): Steam thoroughly, then dry by baking.
Kun Bu (Laminaria Thallus): Clean with water.
Hai Zao (Sargassum Thallus): Clean with water and dry by baking.
Fei Dan (Red Lead): Soak in hot water to remove yellow water, stir-fry until purple, grind.
Shi Liu Huang (Sulfur): Store in pig large intestine, boil in water for three days and nights, wash with soap pod decoction to remove black water, then boil with purple duckweed to eliminate fire toxicity. Adversely interacts with Xin Xin (Asari Radix), vinegar, and blood-invigorating herbs.
Xiang Fu (Cyperi Rhizoma): Can be processed with vinegar, wine, or children's urine. (Repeated entry).
Tu Liu Huang (Earth Sulfur): Acrid, hot, fishy, and foul-smelling. Only suitable for external treatment in dermatology; unsuitable for internal consumption.