Here are six methods to choose from. \x0d\ 1, finely chewed and melted: \x0d\ Take ginseng tablets 1-2 tablets at a time, and slowly chew and melt them in your mouth. \x0d\2. Decocting soup for drinking: \x0d\ Cut ginseng into tablets, clean it, put it in a sand jar, add clear water (2 cm higher than ginseng tablets) and soak it for 0.5- 1 hour, cover it and fry it with low fire1-kloc-0/.5 hours, and then take the juice for drinking. \x0d\3. Stew in water: \x0d\ Put 5-8 pieces of ginseng into a small bowl, add a proper amount of clear water, put it in a pot with cold water and steam for 0.5- 1 hour, and add a proper amount of honey with soup and residue to take. \x0d\4. Tea making and drinking: \x0d\ Take 5-8 pieces of ginseng, put them in a cup, pour them into boiling water, cover them for 5- 10 minutes, and then take the tea instead. You can soak it for many times, and when the taste of the soup becomes shallow, you can take it with the soup and slag. \x0d\5. Soaking in wine for drinking: \x0d\ Take whole ginseng10-20g, soak it in 500ml of Chinese liquor, seal it, shake the container once a day, and take it two weeks later. Each time 10 ml or so. \x0d\6. Grinding and taking orally: \x0d\ Grind ginseng into powder and put it into capsules, each time1.5-2g, or take it with boiled water. \x0d\ It is worth reminding that while taking ginseng, don't eat radish, mung bean or drink tea, so as not to affect the tonic. In case of diseases such as cold and fever, or side effects such as abdominal distension and poor appetite due to improper use, you should stop taking it, or stew radish and mung bean to relieve symptoms.