About 9 g (2 tablespoons) of herbs are placed in enameled dishes, pour 200 ml (1 glass) of hot boiled water, cover with a lid and heat in a boiling water bath for 15 minutes, cool at room temperature for 45 minutes, strain through a double layer of gauze remaining raw materials squeeze out. The volume of the infusion obtained is adjusted to 200 ml with boiled water.
Take inside 1/2 cup 3 times a day for 1 hour before meals.
Before use, the infusion is recommended to be shaken.