乳香古今炮制方法很多,但均不同程度存在着劳动强度大,操作时浓烟呛人,不易控制炮制程度,谷壳拌炒法可以克服其缺点。具体方法:取大小分档的净乳香适量至锅中用文火炒至露油,加入三倍于乳香体积的谷壳用中火一起拌炒至谷壳油润光泽,乳 The frankincense has been processed in various ways in the past and present, but there are labor intensity in varying degrees. When the operation is heavy smoke, it is difficult to control the degree of processing, chaff fry can overcome its shortcomings. The specific method: take the size of the net frankincense amount of appropriate file to the pot with slow fire fry to expose the oil, add three times the volume of the frankincense chaff with the medium heat together stir fry to the oily luster of the chaff, milk