Angelica (de-reeded, wine-fried), Chuanxiong, Poria (wood removed), Xiaocao, Donkey-hide gelatin (filed, stir-fried with clam powder into beads), Deer antler (defuzzed by scorching, steamed with wine, baked), Arborvitae seed (stir-fried), each 30 gm; Cyperus (stir-fried, defuzzed) 60 gm; Dipsacus (soaked in wine) 30 gm; Licorice (roasted) 15 gm.

bubble_chart Preparation and Dosage

Take 12 grams of the finely chewed ingredients above, add 220 ml of water and 5 slices of fresh ginger, and decoct until reduced to 160 ml.