This product is the dried root of Scrophularia ningpoensis Hemsl.

"Processing method"

First, remove the residual roots and impurities and wash them (Pharmacopoeia 85).

Secondly, cutting, washing, moistening thoroughly, slicing and drying; Or micro-bubble, steaming thoroughly, airing slightly, slicing and drying (Pharmacopoeia 85). Boil water and cut into 2mm pieces (Jilin).

Third, roasting

1. Salt system

(1) Mix Radix Scrophulariae tablets with salt water, stew until the salt water is exhausted, stir-fry them in a pan with slow fire, take them out and let them cool. Each tablet of Radix Scrophulariae is 500g, with salt 15g and appropriate amount of water, which is dissolved and clarified (Henan).

(2) Take Radix Scrophulariae, add salt and water, boil until the salt water is completely infiltrated, sun-dry, stew thoroughly, remove reed and slice. Every Scrophularia ningpoensis 100kg, 2kg of salt and appropriate amount of water (Integration).

(3) Mix clean Xuan with salt water, stew until the salt water is exhausted, steam in a cage for about 12 hours until the inside is dark, moist and bright, take it out and air it until it is half-dry, cut the top blade or cut it into pieces1-1.2mm thick, and dry it. 500g of Radix Scrophulariae, 60g of salt, and appropriate amount of water, dissolved and clarified (Henan).

2. Make sesame oil and honey into equal parts, mix and stir in a container until foaming, then pour clean Radix Scrophulariae and mix well, steam in a cage until it is dark and shiny inside and outside, take it out, and cut oblique slices1-1.2mm thick. 500g of Scrophularia, 30g of sesame oil and 30g of honey (Henan).

3. Black bean salt water is used to prepare Scrophularia, which is boiled with black bean salt water, dried and sliced. Every Scrophularia ningpoensis 10kg, black beans 1kg, salt 0, 1kg, and appropriate amount of water (Integration).