Raw Pinellia ternata: remove the dust from the sieve. Pinellia ternata: clean Pinellia ternata, soak it in cold water to avoid sun exposure, and adjust the soaking days according to its origin quality and particle size. After soaking 10 day, if bubbles appear, add 2 kg of alum to every kg of Pinellia ternata 100 day, and then change the water after soaking/kloc-0 day until it tastes slightly spicy, and take it out and dry it slightly. Grinding Radix Glycyrrhizae into coarse slices, decocting with water, soaking lime slices in Radix Glycyrrhizae soup, adding water, mixing well, removing lime residue, pouring into Rhizoma Pinelliae for soaking, and stirring every day until the color is uniform until it is yellow and saturated, and there is no white heart inside. Dry in the shade after taking out. (Each Pinellia tuber is 65,438+000 kg, alum is 2 kg, licorice is 65,438+06 kg, and lime is 20 kg) Jiang Banxia: Take the washed Pinellia tuber, soak it until it is slightly spicy according to the above Pinellia tuber method, then take a slice of ginger, add alum and Pinellia tuber, cook thoroughly, take it out, dry it to 60%, wet it, and slice it. (Pinellia ternata each 100 kg, ginger 25 kg, alum 12 kg 8 Liang, summer 14 kg 8 Liang) Pinellia ternata cleaning: take the cleaned Pinellia ternata, soak it until it is slightly spicy according to the above method, add alum and water, cook it thoroughly, take it out, air it to 60%, and suffocate it. (Every Pinellia ternata is 100 Jin, alum 12 Jin 8 Liang, and summer is 14 Jin 8 Liang) (1) "On the Processing of Pinellia ternata by Lei Gong": "To fix its faults, you must pound white mustard seeds at the end, pound vinegar at the head, and stir them with two flavors. Wash Pinellia ternata in the middle for three times and use it on Pinellia ternata. ② Tao Hongjing: "Pinellia ternata, wash it with soup for ten times before use. It will be smoother and won't hurt your throat. "