Preparation method of traditional Chinese medicine Paojiang

Many people have heard of Chinese medicine pickled ginger, but few people know how to make it, so most people don’t know where it comes from. Today, I will give a detailed introduction to the production method of Chinese medicine pickled ginger. After reading it, you will have a better understanding and knowledge of Chinese medicine pickled ginger.

Preparation method of traditional Chinese medicine Paojiang

1. Preparation of Chinese medicine Paojiang

Processing is a special term in the processing of traditional Chinese medicine. In our daily words, it means frying. The traditional Chinese medicine Pao Jiang is to dry the fresh ginger, then put it into the pot and fry it until it turns black on the outside and old yellow on the inside. Then you can take it out and use it as medicine after it cools down.

2. The efficacy of traditional Chinese medicine Paojiang

After being soaked, Chinese medicine pickled ginger can be used with some qi-invigorating and blood-tonifying medicines. It has many functions such as warming the meridians and activating blood circulation, warming the middle and dispersing cold. In traditional Chinese medicine, it is often used to treat human diarrhea, bloody stools, cold limbs and other adverse symptoms, with obvious therapeutic effects.

3. Characteristics of Chinese medicine Paojiang

After different processing methods, ginger can be made into a variety of Chinese medicinal materials such as stewed ginger, dried ginger and roasted ginger. Among these ginger-based Chinese medicines, roasted ginger is the most important. It is also called black ginger. Through processing, the pungent and dispersing nature of ginger is removed, giving it better hemostatic, warming and antidiarrheal effects. Therefore, the Chinese medicine roasted ginger is mostly used to treat human stomach and abdominal cold pain.