Pinellia Qu is recorded in "Han's Medical Guide". It is a processed product made by fermenting a mixture of raw pinellia, ginger juice, alum, and fermented rice and flour.
[Processing Method] 1. Pinellia Qu: Take raw pinellia and fermented rice and grind them into fine powder. Dissolve alum in water and add ginger juice. Mix the above-mentioned powder, flour, and raw silkworm skin with the alum solution to form a soft material. After fermentation, take it out, press it into strips, and cut it into small pieces, then dry it. For every 160kg of raw pinellia, use 16kg of flour, 16kg of bran, 20kg of ginger juice, 10kg of alum, and 5kg of fermented rice.
2. Stir-fried Pinellia Qu: Put the Pinellia Qu in a pot and heat it over low heat until the surface turns yellowish-brown. Take it out, let it cool, and sift away the ash.
[Morphological Characteristics of Medicinal Herbs] Pinellia Qu is small, pale yellow pieces with a rough surface. It is brittle and easy to break, with a slight fragrant smell and a sour and spicy taste. Stir-fried Pinellia Qu has the same appearance as Pinellia Qu, with a yellowish-brown surface and a roasted aroma.
[Processing Effects] After fermentation, Pinellia Qu has a pungent and sweet taste, and is warm in nature. It belongs to the spleen, stomach, and lung meridians. It has the functions of reducing counterflow and stopping vomiting, harmonizing the middle burner, and resolving phlegm. It is used for nausea and vomiting, loss of appetite, cough with excessive phlegm, phlegm-fluid retention, and palpitations. Stir-fried Pinellia Qu has a roasted aroma, which enhances the functions of strengthening the spleen, harmonizing the stomach, and resolving dampness.
