Why is pigeon soup bitter?

There are two reasons why pigeon soup is bitter: one is that it broke the gallbladder when killing pigeons, and other materials are bitter.

The practice of pigeon soup:

Ingredients to be prepared: a squab, medlar, ginger, red dates and white wine.

1. Boil hot water in the pot, pour 1 teaspoon of white wine, boil the squab in the pot until it bleeds, pour out the water, and then wash the squab.

2. Boil water in the pot, add medlar, ginger slices, red dates, washed squab and appropriate amount of salt to start stewing.

3. Simmer for about an hour, and you can cook.

Extended data:

The bitter taste of stewed pigeon soup is due to accidentally breaking the gallbladder of pigeons when killing pigeons, or the taste of the materials does not affect eating, but the taste will be relatively poor. Therefore, the production methods and steps must be correct.

Pigeon soup, as a dish, is mainly made of pigeons, medlar and red dates. It is not only nutritious, but also has a certain health care function, which can prevent and treat many diseases; Chinese medicine believes that pigeon meat has the effects of nourishing liver and kidney, nourishing qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst.

There is a folk proverb in China that "one pigeon wins nine chickens". Modern medicine believes that pigeon meat can strengthen the body, tonify the kidney and strengthen the brain, improve memory, lower blood pressure, regulate blood sugar and beauty beauty, make the skin white and tender, and prolong life. Drinking pigeon soup in autumn and winter can enhance physical fitness, increase skin elasticity and improve blood circulation.

Baidu encyclopedia-pigeon soup