Gan Sui is the rhizome of the Euphorbiaceae plant Gan Sui. It has an extremely bitter taste but is highly valuable for its medicinal properties. This article will introduce the processing methods of Gan Sui.
Raw Gan Sui has a strong effect and high toxicity. Steamed Gan Sui has a weaker purgative effect and lower toxicity. When roasted with vinegar, the purgative effect is slowed down and the toxicity is reduced. When used together with licorice, the toxicity is enhanced.
Gan Sui: Remove impurities, rinse with water, and air-dry.
Vinegar-processed Gan Sui: Take clean Gan Sui and mix it with vinegar, stir-fry in a pot over low heat until slightly dry, then take it out and let it dry. (For every 100 catties of Gan Sui, use 30-50 catties of vinegar).
Boiled Gan Sui: Take clean Gan Sui and cook it with tofu in a copper pot, remove the tofu, sun-dry until 80% dry, then cut and air-dry. (For every 100 catties of Gan Sui, use 50 catties of tofu).
Steamed Gan Sui: Take clean Gan Sui and stir-fry it with wheat bran until it turns brown, then take it out and sieve to remove the bran. (For every 100 catties of Gan Sui, use 30-40 catties of wheat bran).
Soil method: Heat fine soil in a pan, add Gan Sui, stir-fry over low heat until it expands and turns yellow, then sieve to obtain the yellow soil.
"Lei Gong Pao Zhi Lun": After obtaining Gan Sui, remove the stems, finely file on a locust anvil, soak in a mixture of raw licorice soup and Xiao Qian Ni natural juice for three days, the water will turn into ink-like juice, then filter it out. Rinse it with flowing water six or seven times until the water is clear, then filter it out. Boil it in a pottery vessel until it becomes crisp.
"Ben Cao Hui Yan": Soak Gan Sui in licorice water for three days, air-dry, then wrap it with dough and roast until cooked.
