Fangfeng 15 gm (de-reeded), Forsythia 9 gm (stem removed), Chuanxiong 15 gm, Baishao 6 gm, Danggui 9 gm (soaked in wine and washed), Bohe 6 gm, Jingjiesui 15 gm, Mahuang 9 gm (de-rooted and de-noded, soaked in decoction), Zhizi 9 gm (shell removed), Jiegeng, Zhiqiao (pith removed, stir-fried with flour), Shigao, each 15 gm, Gancao, Huashi, Huangqin, each 9 gm (rot removed), Chaihu 15 gm, Huanglian 15 gm, Huangbai 9 gm, Shengdihuang 10.5 gm (prepared with wine), Qianghuo 15 gm, Shudihuang 10.5 gm (prepared with wine), Jinwendahuang 18 gm, Mangxiao 30 gm, Zaojiaoci 30 gm (single-grown, tip removed).

bubble_chart Preparation and Dosage

Grind the ingredients finely and divide into eight doses. For each dose, use 360 ml of water and decoct until reduced to 250 ml. Take before meals, twice a day. After five or six days, continue for another two months.

bubble_chart Indications

Leprosy.