Guo Guo, also known as Guo Zi, Guo Guo, and Shan Guo Guo. Recorded in "Jilin Medicinal Herbs". It is the whole body of the insect Gampsaocleis gratiosa Brunner Wattenwyl, a member of the family Gryllidae. It is captured in summer and autumn, boiled in boiling water after picking, and then dried in the sun or roasted.
[Processing Method] 1. Take the original medicinal material of Guo Guo, remove impurities and ash.
2. Take the cleaned Guo Guo, put it in a hot pot, roast it over low heat until the color deepens and the texture becomes crispy, then take it out and grind it when needed.
[Appearance of the medicinal slice] Guo Guo is elongated and greenish-gray or yellowish-brown. The head is slightly round, with one pair of oval compound eyes; the pronotum is slightly elongated and cylindrical, and the meso- and metathorax are covered with wings. The thoracic legs often fall off, and the hind legs are larger and have a fishy smell. Roasted Guo Guo is similar in shape to Guo Guo, with a dark brown or brownish-brown color, a crispy texture, and a slightly burnt and fishy smell.
[Processing function] Guo Guo has a pungent and slightly sweet taste, and it is mild and slightly cold in nature. It has the functions of promoting diuresis and reducing swelling, promoting blood circulation, and relieving pain. After processing, it can reduce toxicity and fishy odor, and make it dry and easy to grind. It is used for edema with reduced urine output, lumbar and knee swelling and pain, and athlete's foot. For example, when roasted and ground into powder, it can be mixed with yellow wine to treat edema; when soaked in vinegar for 100 days, roasted and dried, and ground into powder, it can be mixed with yellow wine to treat waist and leg pain ("Jilin Medicinal Herbs").
[Processing research] The method of roasting and grinding Guo Guo was first recorded in "Jilin Medicinal Herbs", and methods such as roasting and grinding after soaking in vinegar also appeared. Currently, the main processing method is roasting.
