Dioscorea hypoglauca 22 gm (filed), Salvia miltiorrhiza 30 gm, Aucklandia lappa 15 gm, Panax ginseng 15 gm (de-reeded head), Ophiopogon japonicus 45 gm (de-cored, baked), Dipsacus asperoides 22 gm, Lycopus lucidus 22 gm, Limonite 22 gm (calcined, vinegar-quenched seven times, finely ground), Angelica sinensis 22 gm (filed, crushed, slightly stir-fried), Paeonia lactiflora 15 gm, Cinnamomum cassia 15 gm, Dendrobium nobile 30 gm (de-rooted, filed), Cervus elaphus antler glue 30 gm (roasted until yellow and dry), Glycyrrhiza uralensis 15 gm.