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。
雷公说：凡是使用昆布，先用破旧的蒸笼同煮以去除咸味。然后焙干，细切后使用。每次炮制一斤昆布，需用大小十个蒸笼，与昆布一起细切，两味药各放一处，倒入东流水中，从巳时煮到亥时，水减少时要随时添加，不要让水变少。
雷公说：凡是使用防己，不要用木条状的伪品，因为那些木条已经发黄，有腥味、皮皱缩，上面有像“丁足子”一样的突起，不堪使用。真正使用的防己，要选中心花纹清晰、颜色黄色的才合格。
凡是要炮制的防己，先细切，再锉碎车前草根，两者相对同蒸半天后取出，晒干，去掉车前草根，将防己细切后使用。
雷公说：凡是使用天麻，不要用御风草，因为御风草与天麻相似，只是叶子和茎不同。御风草的根茎有斑纹，叶子都是白色且有青色斑点。使用天麻时，不要用御风草。如果这两味药混用，就会让人患上肠结（肠道闭塞）的病患。
如果要炮制十两天麻，需用一镒蒺藜子，用慢火炒至焦熟后，先将十两天麻安置在瓶中，上面用炒过的蒺藜子覆盖，瓶内外用三层纸封盖并系紧，从巳时到未时，再取出蒺藜子，重新入锅炒。照此法将天麻放入瓶中，用炒好的蒺藜子覆盖，依前法封盖，再经过一个伏时（约三小时）后取出，如此重复七遍。将天麻从瓶中盛出后，用布擦去表面的气汗，用刀劈开，焙干，细切，单独捣碎后使用。
雷公说：御风草的根茎有斑纹，叶子都是白色且有青色斑点。使用天麻时，不要用御风草。如果这两味药混用，就会让人患上肠结的病患。
如果要炮制十两御风草，需用一镒蒺藜子，用慢火炒至焦熟后，先将十两御风草安置在瓶中，上面用炒过的蒺藜子覆盖，瓶内外用三层纸封盖并系紧，从巳时到未时，再取出蒺藜子，重新入锅炒。照此法将御风草放入瓶中，用炒好的蒺藜子覆盖，依前法封盖，再经过一个伏时后取出，如此重复七遍。将御风草从瓶中盛出后，用布擦去表面的气汗，用刀劈开，焙干，细切，单独捣碎后使用。
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.