蜜煎地黃
蜜煎地黃
。生地黄根肥壯者四兩，白梅肉半斤，同以水煑，不可爛，以竹刀去皮，再用甘草二兩，浸水煑一時後，入蜜半斤，漫火煎數沸，入磁器內，再煉蜜，候冷侵之。
End of chapter
Text and scans: Shidian Guji (Peking University – ByteDance open ancient texts). Edition details are given per book. Shidian Guji
神隱
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