When is Poria cocos excavated and how is it preliminarily processed?

Poria cocos ripens in batches, and the first batch of output accounts for 80% of the total output. Poria cocos can be harvested and dug when the skin is yellow and brown, and can be dug for a period of time when the skin is yellow and white. The black skin is overcooked. Dig it at once, or it will rot. Choose a sunny day when digging, brush off the sediment after digging, pile it indoors in layers, and add a layer of straw on the bottom and surface to make it sweat, that is, turn it over every three days, and peel off the skin when the water vapor is dry, that is, the skin of Poria cocos. Cut the inside into pieces of uniform thickness. The pink one is Poria cocos, and the white one is Poria cocos. There is a wooden heart in the center of Poria cocos, which is Poria cocos. Some don't slice, take it out and dry it into poria cocos after sweating. Every 50 kilograms of fresh poria cocos can be processed into 30 kilograms of poria cocos.