The Chinese herbal name for the raw groundnut is Sheng Di Huang and the Chinese herbal name for the cooked groundnut is Shu Di Huang. The main methods of concocting raw dihuang into cooked dihuang are wine stewing and steaming. 1. Wine stew method: take the raw dihuang, according to the wine stew method stew until the wine sucked out, take out, dry to the skin mucus slightly dry, cut thick slices or blocks, dry, that is, to get. 2. Steaming: take the raw dihuang, according to the steaming method steamed to black moist, take out, sunshine to about eighty percent dry, cut thick slices or pieces, dry, that is. After concocting, the efficacy of the two drugs have some differences. Raw Dihuang has the effects of clearing heat and cooling blood (relieving blood heat by clearing heat), generating body fluid and stopping bleeding, while ripened Dihuang has the effects of tonifying blood and nourishing yin, benefiting the essence and filling the marrow. If you need to use both drugs, it is recommended to go to a regular hospital for treatment under the guidance of a medical doctor.