Rinsing: Rinse the graded gastrodia elata with water, peel it and cook it immediately, and call it Xuetianma or tomorrow hemp. If it is peeled, it can be boiled directly after washing. It should be noted that Gastrodia elata should not be soaked in water for a long time, otherwise it will be processed into finished products.

Cooking: Pay attention to the following points after gastrodia elata is put into a cage or boiled: A, don't cook too much. The cooking time of first-class hemp should be 10 min ~ 14 min, second-class hemp should be 7 min ~ 10 min, and third-class hemp should be 5 min ~ 8 min. B, check the cooking situation at any time.

There is an airtight white heart in the center of Gastrodia elata, which should account for 1/5 of the diameter of Gastrodia elata. This has a high drying speed. Otherwise the cooking is too high and the drying rate is low. C, 10 kg of Rhizoma Gastrodiae is decocted with water, and 20g of alum can be added. The processed gastrodia elata has high light transmittance.

Sulphur fumigation: the cooked gastrodia elata is fumigated with sulfur to make it beautiful in appearance, white and transparent in color, excellent in quality and moth-proof. Put gastrodia elata on the bamboo curtain of the bed after taking out the pot, cover it tightly with plastic cloth, smoke it with sulfur under the bed for 5-6 hours, and then put it on the kang to dry.

Sun-dried or sun-dried: If the amount of gastrodia elata is large, it is best to build a Huilongkang with a bamboo curtain on it and put gastrodia elata on the bamboo curtain. At the beginning, the temperature should be kept at 55℃ ~ 65℃, and after 30 hours, the temperature can reach 80℃, not exceeding 85℃. Usually it can be done in 60 hours. You can also get out of the kang, pile it up after 48 hours at the temperature of 55℃ ~ 65℃, cover it with sacks, sweat for 8 hours, press it with wooden boards, and then continue to air it on the kang. The purpose of plastic surgery is to look good without wrinkles.

Storage: the processed gastrodia elata is stored in plastic bags, so long as it is not damp, it will not be moldy. You can bask in the sun in dog days. When storing, you can wrap some peppers in newspapers and put them in bags to prevent insects from eating them.