Its proportion is: 5g of Alpinia officinarum, 3g of Illicium verum, 65,438+0.5g of Cinnamomum cassia, 65,438+0g of Angelica dahurica, 0.5g of Amomum cardamom, 0.6g of Glycyrrhiza uralensis, 0.5g of Kaempferia Kaempferia and 0.5g of Foeniculum vulgare, which are soaked in hot water for 20min, taken out, drained, wrapped and made into a seasoning bag.