1, stewing: cut ginseng into 2 cm thin slices, put it into a porcelain bowl, fill it with water, seal the mouth of the bowl tightly, place it in a pot of steaming and stewing for 4 to 5 hours to be taken;

2, chewing: 2 to 3 slices of ginseng contained in the mouth and chewed carefully to produce fluids and refresh the mind, sweet, cool and tasty;

3, grinding: grind the ginseng into a fine powder to be swallowed every day, and the amount of ginseng depends on the individual's constitution; generally, each time, one to one point of five grams;

4, brewing tea: put ginseng into a bowl or cup and brew it with boiling water for 5 minutes to be taken. 5 grams;

4, tea: ginseng cut into thin slices, placed in a bowl or cup, brewed with boiling water, smothered in 5 minutes can be taken;

5, soak: the whole ginseng can be cut into thin slices and bottled in 50 to 60 degrees of white wine;

6, stew: ginseng in the consumption of ginseng is often accompanied by a certain degree of bitterness, if the ginseng and lean meat, chicken

6, ginseng is often accompanied by a certain degree of bitterness.