In the process of sexual cultivation, the lower abdomen, testicles and lumbosacral region are the most commonly used parts for massage. The common people can use the following techniques to massage themselves at home.
Massage the lower abdomen.
It is mainly aimed at the small abdomen between the navel and the external genitalia, with the left and right anterior superior iliac spine as the boundary on both sides. When massaging, lie on your back on the bed, put your hands in the middle of your lower abdomen, press your abdomen tightly, and massage slowly at a frequency of about 10 times per minute until you feel warm in your lower abdomen. The massage lasts for 5 minutes.
Massage the testicles.
Before going to bed and getting up, men lie in bed with their legs straight and slightly apart. Rub your hands hot, press your lower abdomen with one hand, and put your thumb and forefinger around your testicles at the mouth of the tiger. Gently pinch the testicles with the remaining three fingers and count 81 times silently.
Then change hands left and right, and repeat on the other testicle. When massaging, you should be single-minded. If your penis is erect, please exercise restraint. After massaging the testicles, you can rub circles along the navel with one hand, 81 times in both directions.
It should be noted that when massaging testicles, the manipulation should be light rather than heavy, and the principle of light, soft, slow and even should be grasped. In addition, some patients with organic diseases of the reproductive system should not use this method, such as epididymitis, testicular tuberculosis, etc.
Massage the lumbosacral region.
Sit on the chair, put your hands and fingers together, apply proper force to your palms, and press and rub the lumbosacral part of both sides at the same time, lasting for about 5 minutes. Then press and knead Shenshu and Mingmen with two thumbs for 1-2 minutes each. Then rub the Shenshu, Mingmen and Baliao acupoints with the right palm horizontally, and it is better to heat.
(Intern editor: Chen Hao)