牡蛎始载于《神农本草经》,系平肝熄风的常用药。其传统炮制方法为煅法,将牡蛎装入特制带孔的浅铁锅内,上盖一相应铁锅,置火炉上武火煅烧。此法火候不易掌握,常因受热不均匀,下面的药材煅之太过,失去药性,上面的则煅烧不到,达不到炮制目的。这种煅法不仅工序繁琐,需特殊设备及工具,而且药材易受煤烟污染熏黑, The oysters were first introduced in the Shennongboshi Cao Jing, which is a commonly used medicine for Pinggan Xifeng. The traditional method of processing is the calcination method. The oyster is put into a special shallow iron pot with holes, and a corresponding wok is placed on the upper cover to set fire on the stove. This method is not easy to grasp the heat, often due to uneven heating, the following herbs were calcined too much, lost the drug, the above is less than calcined, can not achieve the purpose of processing. This kind of calcination method is not only cumbersome, requires special equipment and tools, but also the medicine is easily smoked by soot pollution.