Morinda officinalis: remove impurities, soak in hot water, remove the wood core while it is hot, cut into sections and dry in the sun. Roasting Morinda officinalis: take licorice, mash it, put it in a pot and add water to decoct it, remove the residue of licorice, add the cleaned Morinda officinalis, cook until it is soft enough to extract the wood core (there is not enough soup left at this time), take it out, remove the wood core while it is hot, and dry it. (Every Morinda officinalis 100 kg, 6 kg and 4 Liang of licorice) Salt Morinda officinalis: Take the cleaned Morinda officinalis, mix well with salt water, steam thoroughly in a cage, remove the wood core and dry in the sun. (Every Morinda officinalis 100 kg, 2 kg of salt, and appropriate amount of boiling water for clarification)

(1) The Theory of Lei Gong's Baking: "Every Morinda officinalis must be soaked in Lycium barbarum soup for one night, until it is slightly soft, but it will be soaked in wine for a while, and then it will be boiled with chrysanthemum to brown it, and then the chrysanthemum will be removed and dried."

(2) Compendium: "If you soak in wine for one night, you will be sentenced to baking medicine. If you need it urgently, only soak it in warm water to remove the heart."

Morinda officinalis meat: clean Morinda officinalis, steam thoroughly according to the steaming method (Appendix II D), remove the wood core while it is hot, cut into sections and dry. Salt Morinda officinalis: Clean Morinda officinalis, steam thoroughly according to the salt steaming method (Appendix II D), remove the wood core while it is hot, cut into sections and dry. Preparation of Radix Morindae Officinalis: take Radix Glycyrrhizae, mash it, add water to decoction, remove residues, add clean Radix Morindae Officinalis, mix well, cook thoroughly, remove the wood core while it is hot, cut into sections, and dry. Every 100kg of Morinda officinalis, use 6kg of licorice.

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