龙骨的炮制历代方法不一,宋代有“烧赤”、“烧过”(《圣惠》),“酒煮”焙干(《局方》)的炮制方法。沿用至明代,增加了“煅,醋淬”(《晋济》)和“烧脆,研细方精,以水飞淘,免着肠胃”(《蒙荃》)的方法。《纲目》:“近世方法,但煅赤为粉,水飞三度用,如急 The keel has been processed in various ways. The Song Dynasty had the methods of “burning red”, “burning” (“shenghui”), and “drinking boiled” to dry (“the bureau”). For the Ming Dynasty, the method of “calcination, vinegar quenching” (“Jin Ji”) and “burning crisp, researching refined fineness, scouring with water, avoiding gastrointestinal tract” (“Mongolia”) were added. “Outline”: "Modern method, but calcined red powder, water fly three times, such as urgent