鸡内金炮制,一般多采用醋炙或砂炒二法,但费工费时,劳动强度大,且烟尘污染厉害,对操作人员健康有害。近年来,笔者试用了烘法炮制鸡内金,兹介绍如下:取干燥洁净的鸡内金置烘箱内195℃恒温烘烤,并随时翻动约5min,至全体发泡卷曲,表面呈淡黄色时 Chicken inner-gold concocted, generally more than the use of vinegar or sand fry two methods, but the cost of labor, labor intensity, and smoke pollution is bad, harmful to the health of operators. In recent years, the author tried a baking method to make Ji Nei Jin. I hereby introduce the following: Take a dry, clean chicken in a gold oven and bake at a constant temperature of 195°C, and turn it at any time for about 5 minutes until all foam is curled and the surface is pale yellow.