About 8 grams (2 tablespoons) of herbs are placed in enamel ware, poured into 200 ml (1 cup) of hot boiled 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 1-2 tablespoons 3-4 times a day for 30 minutes before meals. Before use, the infusion is recommended to be shaken.