Ginseng tonic needs to be gradual, not too hasty, and adhere to the principle of taking a small amount for a long time. Even if it is only a ginseng, the effects of different parts are different. In contrast, the skill of ginseng beard is weak You can eat ginseng beard first two or three days before, so that your body can gradually adapt. Then eat a stalk, the order is from bottom to top, stewed in three stages, and finally eat the old root above. Generally speaking, the time to eat a ginseng is about 10- 12 days. In terms of quantity, the average daily quantity is about 1 g. Only in this way can the human body adapt slowly and absorb effectively.

Of course, stewed ginseng is also very particular. Put the ginseng into a bowl with a cover and stew it slowly outside the water. Stewed ginseng can't let it vent. Ginseng contains volatile oil, which is an effective component and cannot be fried like ordinary medicinal materials. Ginseng is slightly bitter, you can put a little longan or rock sugar.

1, stew: cut ginseng into 2 thick slices, put it in a porcelain bowl, add water, seal the bowl, put it in a pot and steam it for 4-5 hours before taking it. However, this method wastes medicinal materials and is not suitable for these wild ginseng with better quality and higher price.

2. Chewing: Chewing 2-3 pieces of ginseng in your mouth is refreshing, dry and delicious, which is the simplest way to take it. This method is more convenient than cutting tea, it can be used almost anytime and anywhere, and it saves troublesome procedures. This method is also suitable for ordinary healthy people, who need supplements to keep fit.

3. Grinding: Grind ginseng into fine powder and swallow it daily. The dosage depends on the physique. Generally, take 1- 1.5g each time. This method is generally suitable for taking more valuable wild ginseng varieties, such as wild wild wild ginseng, so that it can make full use of wild ginseng without causing waste.

4, tea: cut ginseng into thin slices, put it in a bowl or cup, take it with boiling water, cover it for about five minutes. Take it repeatedly in the same way until it has no taste.

5. Soak in wine: put the whole ginseng or cut it into thin slices and put it in a bottle, soak it in 50-60% white wine, and take it every day. Compared with the above methods, this method is more convenient, has no waste of medicinal materials, and can be taken at any time without being limited by occasions. This method is most suitable for ordinary people to use for a long time.

Although all the above methods can be tried, the problem of taste is unavoidable. If the patient has a bad stomach, it is recommended to take it in a more scientific way. For example, the effective components in ginseng are directly extracted by taking capsule dosage forms, just like ginsenoside Rh2 capsules on the market. After purification, it is a pale yellow powdery substance with a slightly bitter taste. However, because it is made into enteric-coated capsules, it is more convenient to be absorbed than ordinary Chinese medicine, and its efficacy is retained to the maximum extent, mainly in duodenum and jejunum. Gu Yi and Wang Guangji, the Key Laboratory of Pharmacokinetics of China Pharmaceutical University, studied its absorption mechanism. They thought that pharmacy, efflux pump and anterior system metabolism were the main factors limiting the oral absorption of ginsenoside Rh2, and the capsule dosage form of western medicine could solve this problem well.