Harvesting and processing: Capture during summer and autumn, blanch in boiling water after capture, and dry in the sun.

Harvesting and processing: Cut open the snake's abdomen, find the gallbladder, tie the upper end of the bile duct with thread, then cut it along the upper part of the ligature, and take it out to dry.

Nicknames: Sannako, Sanlai, Sanbai, Shanla, Sanqian, Shajiang

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