传统的炙山茱萸的炮制法是酒蒸或酒炖,中国药典1985年版一部中也规定其炮制方法照酒炖法或酒蒸法,炖或蒸至酒吸尽。过去,我们依照传统酒蒸法进行炮制,每蒸制一次需用2.5～3h右,后改用了高压蒸制山茱萸法,缩 The traditional method of cooking wolfberry meat is steaming or braising, and in the 1985 edition of the Chinese Pharmacopoeia, it is also stipulated that its concocting method is based on the method of wine stewing or wine steaming, stewing or steaming until the wine is exhausted. In the past, we concocted in accordance with the traditional wine steaming method. Each steaming takes 2.5 to 3 hours, and then it is changed to a high-pressure steaming method.