桃仁 蜜（各一斤） 酥（半斤） 胡麻（一升，末） 牛乳（五升） 地黄（十斤
，取汁）
上六味合煎如饧，旋服之。
治五劳七伤方∶
白羊头蹄（一具，净，治以草火烧令黄赤，以净绵急塞鼻及脑孔） 胡椒 荜茇 干姜
（
各一两） 葱白（一升） 豉（三升）
上七味先以水煮头及蹄半熟，即纳药煮令极烂去药，冷暖任性食之∶日一具，七日凡七
具。忌生冷，酢滑，五辛。陈臭等物
治虚劳补方∶
羊肚（一具，切） 白术（一升）
上二味以水二斗煮取六升，每服二升，日三为度。
又方 豉（一升，蒸三遍） 薤白（一斤，切）
上二味以水七升煮取三升，分三服，小取汗。
治虚羸瘦方。
不中水猪肪煎取一升，纳葱白一握，煎令黄，出纳盆中，平旦空腹服讫，暖覆卧至晡时
，食白粥，粥不得稀，过三日服补方如下。
羊肝（一具） 羊脊膂肉（一条） 曲末（半斤） 枸杞根（十斤）
上四味以水三斗煮枸杞，取一斗去滓，细切肝等纳汁中，着葱豉盐如羹法合煎，看如稠
糖即好，食之七日，禁如药法。
补虚方∶
猪肚（一具） 人参（五两） 蜀椒（一两） 干姜（三两半） 葱白（七两） 白粱
米（半升，
《翼》用粳米）
上六味， 咀，诸药令相得，和米纳肚中缝合，勿令泄气，取水四斗半，缓火煮烂，
空腹食之大佳，兼下少饭。
桃仁、蜂蜜（各一斤）、酥油（半斤）、胡麻（一升，研成粉末）、牛乳（五升）、地黄（十斤，榨取汁液）。
以上六味药混合煎煮至像饴糖那样粘稠的状态，随时服用。
治疗五劳七伤方：
白羊的头和蹄（一副，洗净，用草火烧至焦黄赤色，用干净的棉布紧紧塞住鼻孔和脑腔孔），胡椒、荜茇、干姜（各一两）、葱白（一升）、豆豉（三升）。
以上七味药，先用水煮羊头和羊蹄至半熟，然后放入药物继续煮至极其烂熟，去掉药渣，根据冷热喜好食用：每天吃一副，七天共吃七副。忌食生冷、酸滑、五辛及陈腐臭秽等食物。
治疗虚劳补益方：
羊肚（一副，切开）、白术（一升）。
以上两味药，用水二斗煮取六升药液，每次服用二升，每天三次为限度。
又一方：
豆豉（一升，蒸三次）、薤白（一斤，切开）。
以上两味药，用水七升煮取三升药液，分三次服用，微微出汗为宜。
治疗身体虚弱消瘦方。
取不接触水的猪脂肪，煎炼取脂油一升，加入一把葱白，煎至黄色，倒入盆中，清晨空腹服下，保暖覆盖卧床直到傍晚时分，喝白粥，粥不能太稀，过了三天后服用下面的补益方。
羊肝（一副）、羊脊背肉（一条）、酒曲末（半斤）、枸杞根（十斤）。
以上四味药，用水三斗煮枸杞，取汁一斗，去掉药渣，将肝等食材细切后放入汁液中，按照做羹汤的方法加入葱、豆豉、盐一起煎煮，看到像稠糖一样的状态即可，食用七天，禁忌事项如同服药规定。
补虚方：
猪肚（一副）、人参（五两）、蜀椒（一两）、干姜（三两半）、葱白（七两）、白粱米（半升，《翼》注使用粳米）。
以上六味药，切碎，使诸药协调，与米一同装入猪肚中缝合，不要漏气，取水四斗半，用慢火煮烂，空腹食用效果极佳，同时少量进食米饭。
Peach Kernel (Tao Ren), Honey (Mi) (one jin each), Ghee (Su) (half a jin), Sesame Seed (Hu Ma) (one sheng, powdered), Cow's Milk (Niu Ru) (five sheng), Rehmannia Root (Di Huang) (ten jin, juice extracted).
Combine the above six ingredients and decoct until thick like maltose syrup. Take as needed.
Formula for Treating Five Exhaustions and Seven Injuries:
White Goat Head and Hooves (one set, cleaned; treated by burning with straw until yellowish-red, then tightly plugging the nasal cavities and cranial holes with clean cotton cloth), Black Pepper (Hu Jiao), Long Pepper (Bi Ba), Dried Ginger (Gan Jiang) (one liang each), Scallion White (Cong Bai) (one sheng), Fermented Soybean (Chi) (three sheng).
First, boil the goat head and hooves in water until half-cooked. Then add the herbs and continue boiling until extremely tender. Remove the herbs. Consume according to preference for temperature: one set per day for seven days, totaling seven sets. Avoid raw, cold, sour, slippery foods, the "Five Pungent Spices," and stale or foul-smelling substances.
Formula for Tonifying Deficiency Consumption:
Sheep Stomach (Yang Du) (one set, sliced), Atractylodes Macrocephala Rhizome (Bai Zhu) (one sheng).
Decoct the above two ingredients in two dou of water until reduced to six sheng. Take two sheng per dose, three times daily.
Another Formula:
Fermented Soybean (Chi) (one sheng, steamed three times), Small Leek Bulb (Xie Bai) (one jin, sliced).
Decoct the above two ingredients in seven sheng of water until reduced to three sheng. Divide into three doses. Aim for slight sweating.
Formula for Treating Emaciation due to Weakness:
Render lard from pig fat that has not been exposed to water to obtain one sheng of oil. Add a handful of scallion white and fry until yellow. Pour into a basin. On an empty stomach in the early morning, take this preparation, cover warmly, and lie down until dusk. Eat plain rice porridge; the porridge must not be too thin. After three days, take the following tonifying formula:
Sheep Liver (Yang Gan) (one set), Meat from Sheep Spine (Yang Ji Lv Rou) (one strip), Yeast Powder (Qu Mo) (half a jin), Goji Root (Gou Qi Gen) (ten jin).
Decoct the Goji root in three dou of water to extract one dou of liquid, then strain off the dregs. Finely slice the liver and other ingredients and add them to the liquid. Cook together with scallion, fermented soybean, and salt as if making soup. When it reaches a consistency like thick sugar, it is ready. Consume for seven days. Observe dietary restrictions as prescribed for medicinal use.
Formula for Tonifying Deficiency:
Pig Stomach (Zhu Du) (one set), Ginseng Root (Ren Shen) (five liang), Sichuan Peppercorn (Shu Jiao) (one liang), Dried Ginger (Gan Jiang) (three and a half liang), Scallion White (Cong Bai) (seven liang), White Sorghum Rice (Bai Liang Mi) (half a sheng; *Yi* edition uses Common Rice/Jing Mi).
Chop the above six ingredients. Ensure the herbs are well combined. Place them along with the rice inside the pig stomach and sew it shut to prevent leakage. Add four and a half dou of water. Simmer over low heat until tender. Consume on an empty stomach for best results, accompanied by a small amount of cooked rice.