Stewing pigeon with mung beans itself is a kind of medicine. Apart from cooling off in hot weather, it can also help the body release heat. The first thing to prepare is the appropriate amount of pigeon meat, along with some mung beans and tangerine peel. Since pigeon meat is tight and easy to absorb flavors, adding tangerine peel will make the soup taste sour and sweet, which has a good appetizing and nourishing effect.

Mung beans have the effect of clearing heat and detoxifying, and pigeons nourish the kidneys and replenish the middle qi. Drinking it in summer is very suitable, especially for those who often get boils or have acne.

Ingredients: 1 piece of tangerine peel, 3 liang of mung beans, 1 pigeon, 1 small piece of pork bone, 2 slices of ginger, 1 qian of wine, and an appropriate amount of salt

Preparation:

1. Soak the tangerine peel until soft, remove the white fuzz; wash and soak the mung beans for about 20 minutes; pluck the feathers from the pigeon, and bring the pork bone to a boil separately for later use.

2. Fill a clay pot with an appropriate amount of water, bring to a boil, then add the pigeon, pork bone, mung beans, tangerine peel, ginger, and wine, and boil with strong heat for 20 minutes.

3. After simmering for 60 minutes, adjust the salt to taste.