Processing method 1, cleaning to remove impurities). \x0d\ 2。 Cut off the spray water, thoroughly moisten, shred and dry in the shade. Bake \ x0d \ 1. Make charcoal, remove the dried tangerine peel, put it in a pot, heat it on medium fire, fry it until it is dark brown, spray a little water to extinguish all sparks, take it out and dry it \ x0d \ 500g of dried tangerine peel and 250kg of kitchen 250kg \ x0d \ 3. Use bran to make clean tangerine peel, and fry it according to the bran frying method until the color becomes dark (Sichuan). \x0d\ 4。 Steam the original medicine to remove impurities, spray it wet, steam it in a steamer for 20 minutes, take it out and spread it flat, cut it into thick slices and dry it in the air. Sieve out the dust (Guangdong). \ x0d \ 5。 Clean Pericarpium Citri Tangerinae with honey, cut into small squares, then refine honey into old honey with slow fire, pour Pericarpium Citri Tangerinae into it, fry until it turns yellow, take out the pan, spread it out and let it cool. Chenpi 100kg, honey 18.75kg (Gansu). \x0d\ 6。 Make clean dried tangerine peel with salt, cut it into small squares, then add the water of the big salt, pour it in, stir fry evenly, take it out of the pot, spread it out and let it cool. Chenpi 100kg, indigo salt 3kg (Shanghai). \ x0d \ 7。 Making Pericarpium Citri Tangerinae \x0d\ (1) Take Pericarpium Citri Tangerinae, add wine, vinegar and salt water, mix well, stew for half a day, blot, steam thoroughly with high fire and dry in the sun. Chenpi 100kg, vinegar 3kg, yellow wine 5kg and salt 5 kg (integrated). \x0d\ (2) Soak the dried tangerine peel with salt, ginger juice and vinegar for 1 5min, steam until it is fragrant, stop stewing for1day, and dry it when the color turns black. Chenpi 100kg, salt 10kg, ginger 5kg, vinegar 5 kg (integrated). \ x0d \ 8。 Preparation of Pericarpium Citri Tangerinae \x0d\ (1) Wash and chop Pericarpium Citri Tangerinae, dry in the sun to 80%, add (1) medicinal juice, mix and moisten 1 night, steam for 2 days until cooked, take out, add (2) medicinal powder, stir while sieving, steam for 2 hours, and dry in the sun. 0/0 kg of dried tangerine peel/kloc-,0.5 kg of dark plum, 300 g of star anise, mint leaves, ephedra and almond, and * * * decoction (1); 600g of Bulbus Fritillariae Cirrhosae, 600g of Panax quinquefolium, 300g of Fructus Amomi and 300g of Rhizoma Fagopyri Preparata, and ground into fine powder (integration). \x0d\ (2) Take tangerine peel, add water for 2 days, add ginseng and Bulbus Fritillariae Cirrhosae, mix with raw honey, and steam thoroughly. Chenpi 1kg, ginseng fritillary bulb 30g, raw honey 60g (integrated). \x0d\ (3) Take tangerine peel, add water to remove spicy taste, cut it into small pieces, dry it, add green salt water and steam it 1 day, dry it, add Fritillaria cirrhosa and ginseng powder, mix well, steam it 1 day, then add crystal sugar and steam it 1 day, and dry it. 5kg of dried tangerine peel, green salt 120g, fritillary bulb powder 24g, ginseng powder 120g, and crystal sugar 0.5kg (integrated). \x0d\ (4) Soak the orange peel in water, cut it into small triangular pieces, cook it with low fire to remove bitterness and spicy taste, then add water to bleach it for 2 hours, dry it in the sun until it is 60% to 70% dry, and add the concentrated juice of Group (I) to soak it until the liquid medicine is soaked. Take out and dry; Add the concentrated juice of Group (II) and do the same operation. Finally, sprinkle the materials of the third group, mix them evenly and dry them. 5 kg of dried tangerine peel, 250 g of Gan Song, 500 g of ginger, 0/80 g of Poria cocos peel and 0/20 g of Glycyrrhiza uralensis Fisch., decocting to obtain concentrated juice (1); Codonopsis pilosula 180g, Schisandra chinensis 120g, Cundong 120g, Glycyrrhiza uralensis Fisch 180g, decocted into thick juice (II); Bulbus Fritillariae Cirrhosae, Radix Ginseng and Radix Glycyrrhizae each 300g, Lignum Aquilariae Resinatum120g, Fructus Foeniculi, Cortex Cinnamomi and Lignum Santali Albi each180g, * * * are ground into fine powder, and mixed with 250g of crystal sugar (dissolved), 250g of pear paste and 0/80g of green salt (dissolved and defoamed).