Angelica sinensis (cut, baked) 45 gm, Asarum (remove sprouts and leaves) 45 gm, Cinnamomum cassia (coarse bark-removed) 30 gm, Rehmannia glutinosa 500 gm (cut, grind, extract juice), Aconitum carmichaelii 10 pieces (de-naveled and de-skinned, used fresh), Angelica dahurica 22.5 gm (keep one piece unfiled, use whole), Ligusticum chuanxiong 15 gm, Cinnabar (grind) 30 gm, 0 gm, Lard 2.5 kg (separately refined, remove dregs).

bubble_chart Preparation and Dosage

For the above 12 ingredients, first process the first 8 ingredients, such as soybean granules, by soaking them in rehmannia juice overnight, then mix them with lard and pine resin over low heat.

bubble_chart Indications

Wind-cold dampness, bone and muscle impediment pain.