Perilla stems and leaves 30 gm, Mulberry root bark 30 gm (filed), Red Poria 30 gm, Antelope horn shavings 22 gm, Betel nut 22 gm, Costus root 15 gm, Cinnamon bark 15 gm, Angelica root 15 gm, Bitter orange peel 15 gm (stir-fried with bran until slightly yellow, pith removed), Prunus seed 60 gm (soaked in hot water, peeled, slightly stir-fried).

bubble_chart Preparation and Dosage

Grind the above ingredients into coarse powder. Take 12 grams each time, add 300 ml of water and 4 grams of fresh ginger, and decoct until reduced to 18 ml.

bubble_chart Indications

After consumptive thirst, there is generalized edema and discomfort in the chest and diaphragm.