I workd hard for this one... Here is how I answered the question.
This procedure is a method to correct herbal properties, increase, reduce their actions or their side effects by infusing them with the liquids properties during processing. The liquids offer different effects.
Honey Stir-Baked Herbs - These tend to moistening the lung and relieving cough, and reduce some toxic effects.
Wine Stir-Baked Herbs - This combination is aimed at the promotion of blood circulation, expelling wind, as well as reduce some side-effects.
Ginger Juice Stir-Baked Herbs - Reduces bitter flavors of other herbs and upset stomach caused by herbs that are cold in nature or upset stomach alone.
Vinegar Stir-Baked Herbs - Can soothe the liver and relieve pain. Vinegar is known to be an astringent and analgesic. As before it can reduce the toxicity.
Salt Water Stir-Baked Herbs - These combinations have a strengthening the effect on the kidneys, and can nourish the Yin. I did not read if Salt Water-Baked process will decrease side effect or toxicity. Salt has a leeching effect so I do not see why this could not also be a property of Salt Water Stir-Baking.
Finally there is Stir-Baking with ginger juice; this is good for relieving cold, vomiting and reducing the toxic effects.
It should also be noted that honey and vinegar have both been used since Egyptian times to preserve foods. Honey will also prevent the growth of bacteria naturally, due to its hygroscopic properties.