18 Years Red Ginseng Slices Korean Panax Roots Slice Dried Root (250 Grams /0.55 lbs), 1.0 Count

Description

Red ginseng is a cooked product of ginseng, and its processing method is processed through soaking, cleaning, sorting, steaming, drying, drying and other processes. During the steaming process of red ginseng, chemical reactions will occur due to heat treatment, and the composition will change. Dried red ginseng is ruddy in color and has a strong smell. Compared with white ginseng, red ginseng is denser, firmer, and has better storage properties.

Stew Cut the ginseng into 2mm thin slices, put it in a porcelain bowl, fill it with water, seal the mouth of the bowl, and place it in a pot to steam and stew for 4 to 5 hours.
Chew Chew 2~3 pieces of ginseng in the mouth, it is the easiest way to take it.
Grinding Grind ginseng into fine powder and swallow it every day. The dosage depends on the individual’s constitution, usually 1-1.5 grams each time.
Make tea Cut ginseng into thin slices, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and then take it.
Bubble wine The whole ginseng can be cut into thin slices and put into a bottle, soaked in white wine of 50-60 degrees, and taken every day according to the situation.