How to prepare
1. Keep steeped in water for 10 minutes and wash the coarse dirt using the water pressure.
2. Scrub off the fine dirt and soil using a toothbrush.
3. Rinse with water and dry with a clean cloth to remove the moist or leave at temperature for 10
minutes.
4. Trim the fine roots. The fine roots taste bitter. Some, however, eliminating the bitter taste and
infuse for a tea or stock base.
5. Cut the dragon head. Or leave it as it is for the decorative dish.
Intake/dosage
- For tea boiling, add 100–150 g of the fresh ginseng with 10 g of jujubes in water and boil...