How to make raw Chuanwu

System Chuanwu: the original herbs picked clean, put in a jar or other containers, with cool water immersion bleaching, change the water 2 times a day, bleaching to the mouth to taste a slightly spicy taste when removed; in the process of immersion bleaching, such as found to have a cracked and broken can be added to some alum; in addition to the decoction of licorice, black beans, add the bleached Chuanwu, cooked through, to the inner no white heart when removed, remove the dregs of the medicine, sun-dried to half-dry, muffled wet and dried after the slicing and drying can be (every 100 pounds with 5 pounds of licorice, black beans 10 pounds). (per 100 pounds with licorice 5 pounds, 10 pounds of black beans). Some areas add licorice, fresh ginger and other accessories and grass with steam; some areas were used tofu, licorice, honeysuckle, fresh ginger or soap horn and other accessories and grass with cooking.