传统的地龙炮制方法是将原药材洗净,切段、晾干,然后加黄酒拌抄。用这种方法切制地龙有缺点,地龙浸水后易变软起粘,而且极难干燥;在切制中,起粘的地龙会糊住切片机链条孔、开机后打滑。笔者改进了切制地龙的方法,将原药材用筛子筛去灰屑,铺在竹匾中,用喷壶喷黄酒润片刻,然后再用切片机切3～5mm 段,立即下锅用 The traditional method of preparing ground dragons is to wash the original herbs, cut them, dry them, and then add rice wine and mix them. There are drawbacks to using this method to cut dragons. Ground dragons tend to become soft and sticky after immersion in water, and they are extremely difficult to dry. In cutting, sticky dragons will stick the chain hole of the microtome and start sliding after turning on the machine. The author improved the method of cutting ground dragons by screening the original herbs with sieves to remove dust, spreading them in bamboo baskets, spraying yellow wine with watering cans for a while, and then cutting them with a slicer to 3 to 5 mm.