Can aged tangerine peel (chenpi) and prepared rehmannia (shudi huang) be steeped in alcohol?

　　Tangerine peel (Chenpi) and prepared rehmannia (Shudihuang) can usually be steeped in alcohol. It is recommended to use and consume them in appropriate amounts under the guidance of a physician.

　　Both tangerine peel and prepared rehmannia are traditional Chinese medicinal ingredients with certain therapeutic values. Tangerine peel helps regulate qi, strengthen the spleen, dry dampness, and resolve phlegm, while prepared rehmannia nourishes kidney essence, enriches yin, and replenishes blood. For individuals requiring regulation of the spleen and stomach or nourishment of the liver and kidneys, moderate consumption of tangerine peel and prepared rehmannia steeped in alcohol may offer certain health benefits.

　　Slice the red ginseng, pseudoginseng (Tianqi), and prepared rehmannia, steam them over water for 5–8 minutes, then remove and air-dry. Place all the ingredients into a glass jar, pour in yellow rice wine, seal tightly, and soak for one month before consumption. Red ginseng, pseudoginseng, yellow rice wine, and other herbs each have unique pharmacological effects. Together, they help regulate symptoms such as cold hands and feet, limb numbness, and joint pain caused by deficiency of both qi and blood or qi deficiency with blood stasis. This preparation is especially suitable for individuals experiencing related symptoms due to deficiency of both qi and blood or qi deficiency with blood stasis.

　　Before steeping, ensure all medicinal ingredients are clean and free of impurities to avoid affecting the quality and taste of the alcohol infusion. During the steeping process, ensure the container is tightly sealed to prevent air exposure from affecting the infusion's effectiveness. Consumption should be moderate, as excessive intake may cause physical discomfort.