1, to the steamer pot with the right amount of water to boil, turn off the fire, the ginseng individual put on the grate to simmer for about 20 minutes.

2, open the lid of the pot with a hand pinch test, if the softness is suitable, you can take out the slices, if a little hard, you can turn on the heat to boil the water, and then turn off the fire to simmer for a while, and then cut.

3, cut into 2mm or so can be, it is important to note that, stewed soft should be sliced as soon as possible, otherwise, after the cool ginseng will be difficult to slice due to the texture of the hard back; cut and dried or dried can be bottled.

4, the unused slices of herbs can be dried under the sun or microwave oven, and then used next time. For good quality ginseng, which will contain some oily ingredients, can be softened by low-temperature baking, and then cut into thin slices, which will be easier to cut.

Expanded Information:

Eating Methods:

(1) Stewing. Cut the ginseng into 2mm thin slices, put it into a porcelain bowl, fill it with water, seal the mouth of the bowl tightly, and place it in a pot to steam and stew for 4~5 hours to be taken.

(2) Chewing. Chewing 2~3 slices of ginseng in the mouth is the simplest way to take ginseng.

(3) Grinding. Grind the ginseng into fine powder and swallow it every day, the dosage depends on the individual's physical condition, usually 1~1.5 grams each time.

(4) Tea. Cut ginseng into thin slices, put it in a bowl or cup, brew it with boiling water, and take it after 5 minutes.

(5) Make wine. The whole ginseng can be cut into thin slices and put into a bottle with 50~60 degrees of white wine to soak, and it can be taken daily.

(F) Stewed food. Goryeo ginseng is often accompanied by a certain bitter taste when consumed, if the goryeo ginseng and lean meat, chicken, fish, etc. together with the stew, can eliminate the bitter taste, nourish and strengthen the body.

Baidu Encyclopedia - American ginseng