先拣好者切片，用荆芥穗为君，甘草为臣，浸煎浓汤，浸至片子柔软，取起摊瓦上，慢
火炙至金色，如焦者去之，再入白蜜汤煎过一次，晒干听用。
取多年溺器，用水灌满，置火炉上，滚则倾出，如是数次，去净秽气，用盐泥封固，大
火
之，半日取起，冷定去泥壳，取器内淡红者，收贮用之，久置地上，出火毒瓦斯，为妙。
取坚小不蛀者，瓦上炙至其色光明而脆，去两头听用。
拣其直细而腹小者为雄，若腹大而粗者为雌，不用。将牙刷蘸水刷去锻石，瓦上慢炙至
酱色，要折断中间无丝连者，研细听用。
务择其白色者，先铺在桌上，以清水喷湿，候心内潮润，将竹管坚固不碎，两头浓薄相
匀者
，以水浸管内，以湿红布团塞紧一头，即将灯心塞入，以竹箸捶实，倾去水，如是逐渐塞满
，再用湿红布塞实，入桴炭火 之，观其烟尽，及管内通红，取出放洁净平地上，须以水预
喷湿地上，用碗覆之，待冷取起，剥去外面之灰，打开看，药灰黑色，成团者佳。 时勿令
竹管爆碎，碎则无用。不可 过，过则灰白。不可 生，生则不成灰。此药最轻，宜多备。
择其明净纹路枪枪然者，故名。又名马牙硝。以其长白如牙而浓大者，先以温汤蘸过，
绵花
挹干，仍用纸包，放灶上椒盐洞内五六日，收其湿气自干，白如霜，或如提玄明粉法，提过
数次，则味淡而性平，且合药可以久留，此要腊天制为妙。此金丹内用，玉丹内用，不必如
此制。
先挑选质量好的药材切片，以荆芥穗作为主药（君），甘草作为辅药（臣），浸泡煎煮成浓汤，将药片浸泡至柔软后取出，摊放在瓦片上，用慢火炙烤至金黄色，如果烤焦的则去除，再放入白蜜水中煎煮一次，晒干后备用。
取使用多年的尿壶，用水灌满，放置在火炉上，水沸腾时倒出，如此反复数次，以彻底去除污秽气味，然后用盐泥密封固定，用大火煅烧，半天后取出，待冷却后去掉泥壳，取器内呈淡红色的部分，收藏备用，最好放置在地上一段时间，以消除火毒和瓦斯，这样更为妥当。
选取坚硬、细小且无虫蛀的药材，在瓦片上炙烤至其色泽光亮且质地酥脆，去掉两头部分备用。
挑选笔直细长且腹部较小的为“雄”品，如果腹部粗大则为“雌”品，不使用。用牙刷蘸水刷去表面的锻石，在瓦片上用慢火炙烤至酱色，要求折断中间没有丝状物相连的，研成细粉备用。
务必选择白色的药材，先铺在桌面上，用清水喷湿，等待中心内部潮湿润透，选用坚固不碎、两头厚薄均匀的竹管，用水浸湿管内，用一块湿润的红布团塞紧一头，随即插入灯心草，用竹筷捶实，倒掉水分，如此逐渐塞满，再用湿红布塞实，放入炭火中煅烧，观察烟尽及管内通红时，取出放置在洁净的平地上，事先需用水喷湿地面，用碗覆盖，待冷却后取出，剥去外面的灰烬，打开查看，药灰呈黑色且结成团块的为佳。注意不要让竹管爆裂破碎，破碎则无用。不可煅烧过度，过度则灰烬变白。不可煅烧不足，不足则不成灰。此药最轻，宜多准备。
选择纹路明亮清晰、枪枪然作响的药材，因此得名。又名马牙硝。因其长而白如牙齿且颗粒较大者，先用温水蘸过，用棉花吸干水分，仍用纸包裹，放在灶上的椒盐洞内五六日，吸收湿气自然干燥，洁白如霜，或者按照提取玄明粉的方法，经过数次提炼，则味道变淡且性质平和，且配药后可以久存，最好在腊月制作最为巧妙。此药用于金丹方中，也用于玉丹方中，不必如此炮制。
First, select high-quality pieces and slice them. Use Schizonepetae Spica (Jingjie Sui) as the principal ingredient (Jun), and Glycyrrhizae Radix et Rhizoma (Gancao) as the assistant ingredient (Chen). Soak and decoct them into a concentrated herbal soup. Soak the slices until they become soft, then remove them and spread them on tiles. Slowly roast them over low heat until they turn golden yellow; discard any that are burnt. Then, decoct them once again in a white honey solution, dry them in the sun, and set aside for use.
Take an old chamber pot, fill it with water, place it on a stove, and pour out the water when it boils. Repeat this process several times to completely remove foul odors. Seal the pot firmly with salt mud, and calcine it over intense fire for half a day. Remove it, allow it to cool, and scrape off the mud shell. Collect the pale red residue from inside the pot for storage. It is advisable to store it on the ground for a period to dissipate "fire toxicity" and volatile gases, which is ideal.
Select hard, small, and unworm-eaten pieces. Roast them on tiles until their color becomes bright and crisp. Discard the two ends and use the middle part.
Select those that are straight, slender, and have a small belly as the "male" variety; those with a large and coarse belly are considered "female" and should not be used. Use a toothbrush dipped in water to brush away the lime (calcined gypsum) coating. Slowly roast them on tiles over low heat until they turn soy sauce-colored. The material should break cleanly without fibrous strands connecting the halves. Grind into a fine powder and set aside.
Carefully select the white variety. Spread it on a table, spray with clear water until moistened, and wait until the center is thoroughly damp. Select a sturdy, unbroken bamboo tube with uniform thickness at both ends. Wet the inside of the tube, tightly plug one end with a wet red cloth ball, insert rush pith (Jiedixin), and tamp it down firmly with a chopstick. Pour out the water. Gradually repeat this process until the tube is filled, then seal the top with wet red cloth. Calcine the tube in charcoal fire. Observe until the smoke ceases and the tube glows red throughout. Remove it and place it on a clean, flat surface that has been pre-moistened with water. Cover it with a bowl. Once cooled, remove it, peel off the outer ash, and open it. The medicinal ash should be black and form clumps, which is desirable. Ensure the bamboo tube does not burst; if it breaks, it is useless. Do not over-calcine, or the ash will turn white. Do not under-calcine, or it will not form ash properly. This medicine is very light in weight, so prepare ample amounts.
Select those with bright, clear patterns that make a rattling sound ("Qiang Qiang Ran"), hence the name. Also known as Natrii Sulfas Crystallizatus (Maya Xiao). Because they are long, white like teeth, and relatively large, first dip them in warm water, blot dry with cotton wool, wrap in paper, and place in a pepper-salt cavity on the stove for five to six days to absorb moisture and dry naturally. They become white like frost. Alternatively, purify them several times following the method for extracting Glauber's Salt (Xuanming Fen). This results in a milder taste and neutral nature, allowing the prepared medicine to be stored for a long time. It is best to process this during the twelfth lunar month. For use in the Golden Elixir (Jin Dan) formula, it is not necessary to process it this way.