Cut the galangal into large slices, first stir-fry slowly with evodia rutaecarpa over low heat for a short while, then add the soil from the east wall of the same day, ensuring it is from a place without rain, and stir-fry together; then stir-fry with rice vinegar and wine until the evodia rutaecarpa turns black.

bubble_chart Preparation and Dosage

Take only galangal, grind it into powder. Take 3 grams each time, mixed with warm rice water before meals.

bubble_chart Indications

Spleen pain.