From April to the first half of May, the newly unearthed meat was excavated, and the small ones were collected. Remove inflorescence or cistanche deserticola head, dry it on clean beach or roof, and after more than one month, it will turn from yellow white to brown meat, which is sweet big cloud. Autumn harvesters are not easy to dry because of their high water content, so they put the fat ones into salt lakes and marinate them for 1-3 years. When they use them, they wash away the salt, which is called Salt Dayun.

[Processing of medicinal materials]

1. Stewed cistanche deserticola slices, add yellow wine and mix well, measure them in a stew pot, seal them, and heat them in water to stew them thoroughly. Or put it in a suitable container and steam it thoroughly until the wine is completely absorbed. When the surface is black, take it out and dry it. For every 1kg of cistanche deserticola, 2kg of yellow wine is used. 2. Take Cistanche deserticola, remove impurities, separate the size, soak it slightly, moisten it thoroughly, cut it into thick slices and dry it. The salt should be rinsed with clear water, dried to 7% or 8%, moistened, sliced and dried. Processing research progress: slightly < P > 1. Cistanche deserticola: clean impurities, soak in clear water, change water 1-2 times a day (if it is salty Cistanche deserticola, soak all the salt), moisten thoroughly, slice (cut lengthwise) and dry in the sun. 2. Wine cistanche: Take cistanche slices, mix them well with yellow wine, put them in a closed jar, sit in a water pot, heat and steam them until the wine is full, take them out and dry them. (1 kg of cistanche deserticola, 3 kg of yellow wine) 3. Black bean system: soak cistanche deserticola in rice swill for 3 days, change the water once a day, remove the salty taste, scrape off the surface scales and cut into pieces with a thickness of 1.5cm; Then take 5kg of black beans, stir fry, and divide them into 3 parts. Each time, take 1 part of water and Cistanche deserticola and cook it with low fire, take it out until it is half dry, then steam it thoroughly and dry it in the sun. Take another part of black beans and cook it together, steam it in the sun for 3 times, and dry it in the sun. Each Cistanche deserticola is 5kg, and 5kg of black beans are used. 4. "Leigong Roasting Theory": Every envoy (Cistanche deserticola) must be soaked in sake for one night, until it is bright, and the sand is brushed with a brown brush to remove the floating nails, and the center is broken. The white film is as heavy as bamboo and grass, but it is steamed, from noon to the end, and it is crispy.