This product is the dried body of the female insect of the Eupolyphaga sinensis (Eupolyphaga sinensis Walker) or Steleophaga plancyi (Steleophaga plancyi (Boleny)) from the family Corydiidae. After capture, it is scalded to death in boiling water, then dried in the sun or by baking.

bubble_chart Properties and Meridians

Salty, cold; slightly toxic. act on liver channel.

bubble_chart Efficacy

Breaking blood stasis, promoting blood circulation, and strengthening bones and tendons.

bubble_chart Indications

For tendon fractures, static blood amenorrhea, abdominal mass stuffiness, liver and spleen swelling and pain caused by blood stasis, as well as lumbar muscle strain and sprain.

bubble_chart Usage and Dosage

3～9g.

bubble_chart Cautions and Contraindications

Pregnant women are prohibited from use.

bubble_chart Processing and Storage

1. Purification: Remove impurities, wash with boiling water, and dry to obtain (Pharmacopoeia 63).
2. Stir-frying: Take purified Ground Beetle and place it in a pot, heat with mild fire until slightly charred, then remove and let cool (Specifications).
3. Earth processing: Take the raw medicinal material and stir-fry with mild fire until it turns slightly yellow (Guangdong).
4. Roasting: Roast on an iron sieve or new tile until crisp, then grind into powder (Yunnan).
5. Wine processing:
   1. Take Ground Beetle, wash with wine, then lightly stir-fry and remove the head and legs (Compilation).
   2. Take Ground Beetle, wash with wine, and roast dry with mild fire. If it is a live Ground Beetle, scald to death in boiling water or suffocate with wine, then remove and roast dry with mild fire (Sichuan).
6. Butter processing: Remove impurities, wash, then melt butter with mild fire, add purified Ground Beetle, mix well, stir-fry until yellow, then remove from the pot, spread out, and let cool. Use 5kg of butter for every 100kg of Ground Beetle (Gansu).