The method of steaming cooked dihuang is to dry it in the sun and then steam it together with yellow wine.
Take the whole and clean raw rhubarb, remove impurities, slightly dry, and then add the yellow wine and mix well, smothered for 1 to 2 days and then put into the steamer, then add the appropriate amount of water to seal, and continue to steam for 1 to 2 days, during which time it is necessary to carry out an inverted jar, until the yellow wine is completely absorbed.
When the cooked rhubarb color black and moist can be taken out, after taking out the sun to about 80% dry when cut into thick slices or cut into cubes, dry that is. It should be noted that for every 100g of raw dihuang, 30-50g of yellow wine is needed.
If you need to use the steam cooked dihuang, need to be in the Chinese medicine practitioner under the guidance of the identification of the correct use, do not take the self-concocted, in order to avoid serious consequences.