苍耳子一向采用清炒法炮制.这种传统的炮制方法,由于炒制时受热不均匀,色泽不一,去刺率低.近来我们采用砂炒法,取得了良好效果.现介绍如下: 取直径约0.1厘米的洁净砂子置锅内,中火加热,至滑利、容易翻动时,投入净苍耳子,不断翻炒,待外表呈黄褐时取出,筛去砂,放凉,用铁碾槽轻碾(以刺脱落为度)或置簸箩中用净砖块搓去刺,筛净. 此法的优点:去刺率高,品色一致,质量较好. The cocklebur has always been prepared using the frying method. This traditional method of concocting, due to the uneven heating during frying, the color is not the same, the rate of depilation is low. Recently, we used the sand frying method and achieved good results. Now introduced as follows: Take clean sand with a diameter of about 0.1 cm and set it in a pan. Heat it over medium heat until it is slippery and easy to turn. Put it into the net cocklebur, stir fry until it looks yellowish-brown, take out the sieve, let cool, use Iron mill groove lightly grind (with thorn off for degree) or set up with a net brick to remove thorns, sieve net. The advantages of this method: high deburrage rate, consistent color, good quality.