Before cooking in motherwort cream, you need to select the raw materials. Chop motherwort, then add water and decoct for two hours each time. And filter. The filtrate is concentrated to become fluid extract. It is necessary to add 200 grams of brown sugar to every100g of motherwort cream, then heat it to melt it, and then mix it evenly. Motherwort blooms in summer and is a common Chinese medicine after drying. It is produced in most areas of China, and can be eaten raw or boiled into plaster.