蜜炙常用先拌蜜后炒药和先炒药后加蜜的方法炮制。这两种方法所加蜂蜜均需先加水稀释后再用。因为炮制时烤不尽水份,贮放不久,常有粘手、结块、生虫、发霉现象。我在工作中采取先炼蜜以除去水份,然后加药的方法所炙的药物不粘手、不生虫、不发霉,而且色泽鲜艳。具体方法: 将蜂蜜置锅中,边加热边不断用铲子铲起蜂蜜向锅撒布。此时因密中含有水份而有大景气泡(俗称潮气泡)产生。待熬至潮气泡基本消失时,将 Candied fruit is often prepared by mixing the honey with the post-fried medicine and the pre-fried medicine with honey. Both methods of adding honey need to be diluted with water before use. Because the concocted food is not baked properly, it is stored for a short period of time and often has sticky hands, agglomerates, worms, and mildew. In my work, I took honey first to remove water, and then the method of adding medicine was not sticky, bug-free, mildewy, and bright. Specific methods: Place the honey in the pan, scoop the honey and spread it to the pan while heating. At this time, there are large-scale bubbles (commonly known as tidal bubbles) due to the presence of moisture in the secret. Wait until the tidal bubble disappears.