Mulberry twigs, also known as mulberry branches, are the tender branches of the plant Morus alba L. in the Moraceae family. They are harvested in late spring or early summer, with the leaves removed, dried in the sun, and either cut into sections or sliced diagonally before drying.
[Processing Method] 1. According to "Wai Tai Mi Yao": "Cut into small pieces." According to "Secret Formula for Healing and Wound Management" by Xianshou: "Remove the bark and leaves." In current practice, if the twigs are not sliced, the original medicinal material is taken, impurities are removed, soaked slightly, washed clean, moistened, sliced into thick pieces, and dried.
2. According to "Pu Ji Ben Shi Fang": "Cut into small pieces, stir-fry until fragrant." In current practice, clean mulberry twig slices are placed in a pot, stir-fried over gentle heat until slightly yellow, and then taken out and cooled.
3. Wine-infused mulberry twigs: Clean mulberry twig slices are mixed with yellow wine until thoroughly moistened, then placed in a pot and stir-fried over gentle heat until yellow. They are then taken out and cooled. For every 100kg of mulberry twigs, 12kg of yellow wine is used.
4. Bran-fried mulberry twigs: Heat the pot, sprinkle in wheat bran, stir-fry until smoking, add clean mulberry twig slices, stir-fry until they turn a faint yellow color, then remove, sieve off the bran, and let them cool.
