【炮制】    山萸肉    除去杂质和残留果核。                                                                    
        酒萸肉    取净山萸肉，照酒炖法或酒蒸法（附录Ⅱ  D）炖或蒸至酒吸尽。                    
      【性味与归经】    酸、涩，微温。归肝、肾经。                                                            
      【功能与主治】    补益肝肾，涩精固脱。用于眩晕耳鸣，腰膝酸痛，阳痿遗精，遗尿尿频，
崩漏带下，大汗虚脱。内热消渴。                                                                            
      【用法与用量】    6～12g  。                                                                                            
      【贮藏】    置干燥处，防蛀。