干姜炒炭,历来是将干姜片置锅内,用中火或武火炒至焦黑起锅后,用清水喷淋,以飭复燃,然后干燥。我们采用黄砂烫炒干姜炭:将粗黄砂先置锅内,武火加热至砂滑利容易翻动时,投入干姜片,不断翻动至表面呈焦黑,内部黑褐色,起锅筛去砂后,速置入大瓷盆或陶缸内密闭(如盖不闭可加湿 Dry ginger fried charcoal, has traditionally been placed in the pot of dried ginger, stir fry with medium fire or high heat until the coke black pot, spray with water, to re-burn, then dry. We use yellow sand to stir frying ginger charcoal: The coarse yellow sand is placed in a pot first, and when the hot fire is heated until the sand slips easily, the dried ginger slices are thrown in and continuously turned to the surface to be charred and the inside is dark brown. Quickly into a large porcelain basin or pottery jar closed (if the lid can not be humidified