Ant processing method
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Ant powder: Dry the ants in a pot at approximately 50°C until completely dry. Once dried, grind them into a fine powder and sieve it through a 100-mesh sieve for consistency.
Ant wine preparation: Combine 1 part of ants with 10 parts of wine. You can enhance the formula by adding 15 grams of Adenophora, 20 grams of Astragalus, 20 grams of Polygonum multiflorum (Shouwu), 15 grams of Polygonatum sibiricum, 15 grams of eggplant skin, 20 grams of Cornus officinalis (medlar), and 10 grams of licorice. Additionally, add 15 grams of glycosides for enhanced efficacy. Soak all the ingredients together in the wine for four weeks. After soaking, strain and store the liquid.
Dosage instructions:
1. For the powder: Take 5 grams each time, after meals.
2. For the wine: Take 15 ml twice daily, after meals. A full course of treatment is recommended to last three months.
This ant-based formula is specifically designed for rheumatoid conditions. The recipe is calculated for 100 grams total, containing 50 grams of ants, 10 grams of Zhicao (licorice), 10 grams of Chuanlong (Spatholobus), 10 grams of Atractylodes, 5 grams of Cannon A (possibly referring to processed Aconite root), 10 grams of Aesculus flowers, and other herbs. All ingredients are dried, ground into a fine powder, and sieved through a 100-mesh sieve before use. This formulation is believed to support joint health and reduce inflammation associated with rheumatic conditions.