Ginseng

Cinnamon (remove the coarse skin and remove the heat)

Chuanxiong

Rehmannia glutinosa (wash, steam with wine and roast)

Poria (baked)

Atractylodes (baked)

Licorice (roasted)

Astragalus (removed)

Sichuan Angelica (wash and remove the reeds)

White peony divided into equal parts