About 10 g (2 tablespoons) chopped herbs were placed in an enamel dish, pour 200 ml (1 cup) of hot boiled water, covered with a lid and in a boiling water bath for 15 minutes, cooled at room temperature for 45 minutes, filtered, the remaining raw materials squeeze. The volume of the infusion obtained is adjusted to 200 ml with boiled water.
Take inside 1 tablespoon 3 times a day 30 minutes after eating. Before use, the infusion is recommended to be shaken.