合汤用半夏，先称量，然后洗，令去滑也；合丸散皆炮之，如三建法，削去焦皮也。
合汤、丸、散、酒用乌头、附子、天雄法，皆热灰中炮令坼，削去焦皮也。
合汤药用麻黄者，皆先折去节，然后称之∶当先煮，断取沫。不去节与沫，令人咳。
合汤用桂、浓朴、黄柏诸木皮者，皆削去外粗皮也。
合药用巴豆者，剥皮去心，熬令紫色。用巴豆多于余药，不可下筛者，皆别冶如脂，以
冶散中，更舂令调，然后与蜜也。用少者，可合舂之。
合药用杏仁，皆汤渍剥去皮，核中有双仁者，不可用也。
合丸散多不可筛者，亦别冶令如脂，以散合冶之。
合药用石苇者，皆以汤渍刮洗去外黄毛也。不去毛令人反淋。
石药合汤酒者，细舂之为末，绵绢裹煮之。
合汤用胶，炙令焦，沸如浮石状也，煮汤半熟内之，令消尽。
合汤用胶糖蜜腊膏类髓者，皆成汤内烊令和调也。
合汤用血及酒者，皆熟纳之，然后绞取汤也。
附子一枚者，以重三分为准也。
甘草一尺者，若数寸者，以头径一寸为准也。去赤皮炙之令不吐。
桂一尺若数寸者，以浓二分广六分为准也。
麻黄一束者、一把者、一握者，并以三两为准也。
浓朴一尺及数寸者，以浓三分广一寸为准也。
黄柏一片者，以重二两为准也。
人参一枚者，以重二分为准也。
生姜、干姜累数者，以一支为准也。
用艾及叶物一莒者，轻重二升为准也。
方寸匕散者，作丸准梧子十枚也。
二大豆多可准一刀圭也。
四刀圭以准一撮也。
服汤云一杯者，以三合酒杯子为准也。
上旧方上分齐自有不注明者，合之便应根据此法也。
在配制汤剂使用半夏时，应先称量重量，然后进行清洗，以去除其表面的滑腻物质；配制丸剂和散剂时，所有药材均需经过炮制，方法参照“三建法”，即削去烧焦的外皮。
在配制汤剂、丸剂、散剂或药酒使用乌头、附子、天雄时，均需在热灰中炮制至药材裂开，并削去焦皮。
在配制汤剂使用麻黄（Ephedrae Herba, 麻黄）时，都应先折断并去掉节部，然后再称量：应当先煮沸，撇去浮沫。如果不除去节和浮沫，会导致人咳嗽。
在配制汤剂使用桂枝（Cinnamomi Ramulus, 桂枝）、厚朴（Magnoliae Officinalis Cortex, 厚朴）、黄柏（Phellodendri Cortex, 黄柏）等树皮类药材时，都应削去外层粗糙的粗皮。
在配制汤剂使用巴豆（Crotonis Fructus, 巴豆）时，需剥去外皮并去掉心仁，熬至呈现紫色。如果巴豆用量多于其他药物，无法过筛的，应单独研磨成脂状，混入已研散的粉末中，再次捣杵使其调和均匀，然后加入蜂蜜。如果用量较少，可以与其他药物一起捣杵。
在配制汤剂使用杏仁（Pruni Semen, 杏仁）时，都需用热水浸泡后剥去外皮，其中含有双仁的杏仁不可使用。
配制丸剂和散剂时，若有多数药材无法过筛，也应单独研磨成脂状，再与散剂混合研磨。
在配制汤剂使用石韦（Pyrrosiae Leaf, 石韦）时，都需用热水浸泡，刮洗并去除外表面的黄色绒毛。如果不除去绒毛，反而会导致淋证（排尿困难或疼痛）。
配制汤剂或药酒使用矿物药时，需细捣成粉末，用丝绵绢布包裹后煮制。
在配制汤剂使用胶类药材时，需炙烤至焦黑，呈浮石状，待汤剂煮至半熟时加入，使其完全溶解。
在配制汤剂使用胶、糖、蜜、蜡膏等类似髓质的药材时，都在汤剂制成后溶化并调和均匀。
在配制汤剂使用血液及酒类时，均在煎煮成熟后加入，然后绞取药汁。
所谓“附子一枚”，以重量三分为标准。
所谓“甘草一尺”，如果是几寸长的，以头部直径一寸为标准。需去掉赤皮，炙烤至不致呕吐的程度。
所谓“桂枝一尺”或几寸长，以厚度二分、宽度六分为标准。
所谓“麻黄一束”、“一把”或“一握”，均以三两为标准。
所谓“厚朴一尺”及几寸长，以厚度三分、宽度一寸为标准。
所谓“黄柏一片”，以重量二两为标准。
所谓“人参一枚”，以重量二分为标准。
所谓“生姜、干姜累数者”，以一支为标准。
所谓“艾叶及叶类药材一莒”，以轻重二升为标准。
所谓“方寸匕散”，制作丸剂时相当于梧桐子大小的十枚。
两粒大豆多可相当于一刀圭的量。
四刀圭相当于一撮的量。
服用汤剂说“一杯”的，以三合容量的酒杯为标准。
以上旧方中的分量标注若有未注明具体规格的，配制时便应根据此法执行。
When preparing decoctions using Banxia (Pinelliae Rhizoma, Pinellia Tuber), weigh it first, then wash it to remove the slippery substance; when preparing pills and powders, all herbs must be processed (Paozhi, processing) according to the "Sanjian method," which involves scraping off the scorched skin.
When preparing decoctions, pills, powders, or medicinal wines using Wutou (Aconiti Lateralis Radix Praeparata, Prepared Lateral Root of Aconite), Fuzi (Aconiti Lateralis Radix Praeparata, Prepared Lateral Root of Aconite), and Tianxiong (Aconiti Radix, Root of Aconite), they should all be processed in hot ashes until they crack, and the scorched skin should be scraped off.
When preparing decoctions using Mahuang (Ephedrae Herba, Ephedra Herb), the nodes should be broken off and removed before weighing: it should be boiled first, and the foam skimmed off. If the nodes and foam are not removed, it may induce coughing in patients.
When preparing decoctions using Guizhi (Cinnamomi Ramulus, Cinnamon Twig), Houpo (Magnoliae Officinalis Cortex, Magnolia Bark), and Huangbai (Phellodendri Cortex, Phellodendron Bark) and other bark-type herbs, the outer rough bark should be scraped off.
When preparing decoctions using Badou (Crotonis Fructus, Croton Fruit), peel off the skin and remove the heart/kernel, and stir-fry until it turns purple. If the dosage of Badou is greater than that of other herbs and cannot be sieved, grind it separately into a paste-like consistency, mix it with the powdered herbs, pound again to ensure uniformity, and then add honey. If the dosage is small, it can be pounded together with other herbs.
When preparing decoctions using Xingren (Pruni Semen, Apricot Seed), soak them in hot water and peel off the skin; those containing double kernels within the shell should not be used.
For pills and powders where many ingredients cannot be sieved, grind them separately into a paste-like consistency and mix them with the powder during grinding.
When preparing decoctions using Shiwei (Pyrrosiae Leaf, Pyrrosia Leaf), soak them in hot water, scrape, and wash to remove the yellow hairs on the surface. If the hairs are not removed, it may cause Lin syndrome (dysuria).
When preparing decoctions or medicinal wines using mineral drugs, grind them finely into powder, wrap them in silk gauze, and boil them.
When preparing decoctions using Jiao (Colla Corii Asini, Donkey-hide Gelatin) and similar substances, roast them until charred and resembling pumice stone; add them when the decoction is half-cooked to allow complete dissolution.
When preparing decoctions using Jiao (Colla Corii Asini, Donkey-hide Gelatin), Tang (Sugar), Mi (Honey), La (Beeswax), Gao (Paste), and marrow-like substances, melt and blend them into the prepared decoction.
When preparing decoctions using blood and wine, add them after the decoction is fully cooked, then strain to obtain the liquid.
"One piece of Fuzi" is standardized to a weight of three fen.
"One chi of Gancao (Glycyrrhizae Radix et Rhizoma, Licorice Root)" refers to pieces several cun long, standardized by a head diameter of one cun. Remove the red skin and roast until it no longer causes vomiting.
"One chi or several cun of Guizhi" is standardized by a thickness of two fen and a width of six fen.
"One bundle, one handful, or one grasp of Mahuang" is standardized to three liang.
"One chi or several cun of Houpo" is standardized by a thickness of three fen and a width of one cun.
"One slice of Huangbai" is standardized to a weight of two liang.
"One piece of Renshen (Ginseng Radix, Ginseng Root)" is standardized to a weight of two fen.
"For multiple pieces of Shengjiang (Zingiberis Rhizoma Recens, Fresh Ginger Root) or Ganjiang (Zingiberis Rhizoma, Dried Ginger Root)," one stalk is taken as the standard unit.
"One ju of Aiye (Artemisiae Argyi Folium, Mugwort Leaf) and leafy materials" is standardized to a volume of two sheng.
"One fangcunbi (square-inch spoonful) of powder" corresponds to ten pills the size of a wutong seed for pill preparation.
More than two soybeans correspond to one daogui.
Four daogui correspond to one cuo (a pinch/handful).
"One cup" of decoction intake is standardized to a wine cup capacity of three he.
For the above-mentioned ancient prescriptions, if specific measurements were not noted, the compounding process should follow these methods.