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炮制方法:取白芍条,大小分档,分别置水池内浸透,取出,以手试之,拇指向外推,其余四指向内用力,以弯成半月形不断为度,洗净,捞入箩内[箩的大小要适宜,以放入大缸后,箩的最高边(特制)不落下缸内为佳],沥干水,然后取一小煲硫磺点燃放入缸底,待缸内充满硫磺烟雾时,迅速把白芍放入缸内,约2—3分钟用湿润麻布(2—3层,以不滴水为佳),或塑料薄膜盖严,忽漏气,上面加缸盖,焗12小时左右,迅速取出切成薄斜片,晒干或烘干。
Processing method: Take the white file, the size of the sub-file, respectively, set in the pool soaked, removed, hand-tested, the thumb pushed, the other four points inward force, in order to bend into a half-moon constant degree, wash, fish The size of the bowl should be appropriate. After putting it into the large tank, it is better to place the highest side of the bowl (not included) in the lower tank. Drain the water, and then take a small amount of sulfur to light it and put it into the bottom of the tank until the tank. When it is full of sulphur fumes, quickly put the white peony in the cylinder, apply moist burlap (2-3 layers, preferably not dripping water) for about 2-3 minutes, or cover the plastic film tightly, leak air, add the cylinder head,焗 About 12 hours, quickly remove the cut into thin oblique pieces, dried or dried.