After grading gastrodia elata, steam it in time. Generally, the first-grade gastrodia elata is steamed for 20-30 minutes, the second-grade gastrodia elata is steamed for 15-20 minutes, the third-grade gastrodia elata is steamed for 15 minutes, and the fourth-grade gastrodia elata is steamed for 8- 10 minutes. Steamed gastrodia elata, picked it up in the dark and looked at it. There was a slight shadow in the middle of the transparent gastrodia elata. Open gastrodia elata, you can see a slightly pale heart in the middle (about one-fifth of the diameter of gastrodia elata). If the steaming is excessive, the drying speed of gastrodia elata will decrease.

Drying:

Smoked gastrodia elata should be dried immediately. The temperature should be controlled at 50 ~ 60℃, and the initial temperature should not be too high to prevent the water in Gastrodia elata from evaporating too fast and the sugar core and epidermis in the middle from forming a hard shell; If the temperature is too low (40℃), drainage is needed to prevent mildew; Bake with slow fire until 70% to 80% dry, take it out and flatten it, then raise the temperature to about 70℃ and continue to dry completely. Check frequently when drying to prevent scorch deterioration or foaming.