About 10 grams (1 tablespoon) of fruit are placed in enamel ware, poured 200 ml (1 cup) of boiling water, covered with a lid and heated in a boiling water bath for 15 minutes, cooled at room temperature for 45 minutes, filtered, the remaining raw material squeezed. The volume of the infusion obtained is adjusted to 200 ml with boiled water.
Take inside in a warm form for 1/4 cup 2-4 times a day for 30 minutes before meals.