The soaking method of Siraitia grosvenorii is suggested to refer to the soaking method of green tea. The specific steps are as follows: 1. Breaking Fructus Siraitiae Grosvenorii, and taking a quarter of pulp; 2. Put it into a container or teapot for making tea, and pour about 80% water; 3, the first soaking time is about 30 seconds, and it can be poured out (the soup is generally golden and thorough, and the taste is sweet but not greasy); 4. After that, the soaking time can be flexibly mastered according to your taste preferences; 5. Change the pulp to tasteless. Note: 1, the shell of Siraitia grosvenorii can also be soaked, but if it is the first generation of high-temperature baked fruit, it is recommended not to put it too much, because the processing method has lost its effect; 2, don't soak too thick, too thick will affect the taste and the feeling of taking medicine (Escogloside in Siraitia grosvenorii is an oligosaccharide, 300 times sweeter than sucrose). Don't think that the stronger the effect, the better. The health care and treatment of Siraitia grosvenorii need long-term persistence. Why not treat it as a kind of enjoyment of drinking tea? The water temperature should not be too high. The efficacy of Siraitia grosvenorii in treating throat cough is mainly due to Siraitia grosvenorii kinase, which is a bioactive kinase and will decompose when the temperature is too high. In fact, the best temperature for soaking Siraitia grosvenorii is 60℃, but it takes a long time, so 80℃ is recommended. If it is the second generation of low-temperature dried fruit, it is recommended to soak it in 60 water, because its momordica grosvenori kinase will not be lost basically, so it is better to wait until the drug effect comes out. I wrote it all myself. I hope they can be adopted and rewarded. Very useful, thank you.