Cooked dihuang concoction method mainly has the method of steaming, wine steaming method and nine steaming and nine sunshine method. Steaming method: take the raw dihuang, steaming 12 hours, 12 hours after stewing, turning up and down 1 time, so repeated stewing and steaming 2 times, remove, cool that is obtained. Wine steaming method: take the raw rhubarb, add the yellow wine mix, every 100 kg of raw rhubarb with 40 kg of yellow wine, smothered until the wine sucked out, 48 hours of continuous stewing, take out, let cool that is. Nine steam nine sun method: take the raw rhubarb, add the right amount of wine mix well, to be smothered to wine sucked out, with a large fire heating, with a clean container to collect the outflow of cooked rhubarb juice, to be the center of the rhubarb steaming to the hair of the virtual desirability, will be removed, 1 day in the sun; and then add the yellow wine and cooked rhubarb juice, and then steamed for 24 hours, and then take out the sun for another day; and so on for the next 8 times. To the 9th time, the yellow wine and sand nut powder to join, steamed for 24 hours, remove that is obtained. The efficacy of different concoctions will be emphasized, according to the actual situation to choose the concoction method.