马鹿茸体粗大,分枝多,质较硬,下部多呈棱筋及疙瘩状,切制较难,基部尤甚。传统切制方法系将茸体用麻线或布带从基部至尖端依次缠紧,用热酒灌入基部小孔,置甑内蒸30分钟左右,切片,用纸或书压平,阴干或文火烘干即得。上述方法工艺繁琐,且常有茸皮与茸体分离和碎皮现象而影响饮片质量。近年来,笔者以酒闷润法切制马鹿茸,效果较好。其法是先用无烟火燎去茸体表面绒毛,后以竹刀刮去未燎净部分,后先从大挺尖端切去一至二片至现山峰窝状小孔,再将茸体基部置热酒中淹 The pilose antler is thick, has many branches, and is of a relatively hard quality. The lower part is often ribbed and scalloped, making it harder to cut, especially at the base. The traditional cutting method is to wrap the velvet body with twine or cloth from the base to the tip in turn, fill it with hot wine into the base hole, steam it in the bowl for about 30 minutes, slice it, flatten it with paper or book, dry it or overheat it. Drying is achieved. The above methods are cumbersome, and often the velvet skin and antler separation and fragmentation phenomenon affect the quality of the pieces. In recent years, the author used the wine stuffiness method to cut the pilose antler. The method is to first use the smokeless fire to the surface of the velvet body fluff, then scrape the net part of the untwisted with a bamboo knife, after the first cut from the tip of one to two to the current mountain nest hole, and then set the base of the antler Flooded in wine