Morinda officinalis: remove impurities, soak in hot water, remove the wood core while it is hot, cut into sections and dry in the sun. Roasting Morinda Officinalis: take licorice, mash it, put it in a pot and add water for boiling, remove the residue of licorice, add the washed Morinda Officinalis, cook until it is soft enough to extract the wood core (there is not much soup left at this time), take it out, take it out while it is hot, and dry it. (Each plant of Morinda officinalis is 65,438+000 Jin, and licorice is 6 Jin 4 Liang) Salt-roasted Morinda officinalis: Take the washed Morinda officinalis, mix it well with salt water, steam it thoroughly in a cage, take out the wood core and dry it in the sun. (Morinda officinalis 100 kg, 2 kg of salt, appropriate amount of boiled water for clarification)

(1) Lei Gong's baking theory: "Every Morinda officinalis should be soaked in Lycium barbarum soup overnight until it is slightly soft, but it should be soaked in wine for a while, then cooked with chrysanthemums until it is brown, and then the chrysanthemums should be taken out and dried."

(2) Outline: "If you soak in wine for one night, you will be sentenced to baking medicine. If you need it urgently, you can only take out the heart by soaking it in warm water. "

Morinda officinalis meat: Wash Morinda officinalis, steam thoroughly according to the steaming method (Appendix II D), remove the wood core while it is hot, cut into sections and air dry. Salt Morinda Officinalis: Wash Morinda Officinalis, steam thoroughly according to the salt steaming method (Appendix II D), remove the wood core while it is hot, cut into sections, and air dry. Preparation of Radix Morindae Officinalis: mashing Radix Glycyrrhizae, decocting in water, removing residues, adding washed Radix Morindae Officinalis, stirring, cooking, removing wood core while hot, cutting into sections, and drying. Every 100kg of Morinda officinalis, use 6kg of licorice.

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