1. List of ingredients: The raw materials of Siwutang include Angelica sinensis, Radix Rehmanniae Preparata, Rhizoma Chuanxiong and Radix Paeoniae Alba. Among them, Angelica sinensis itself has a bitter taste, and boiling for too long will make its bitter taste more obvious. Rehmannia glutinosa, on the other hand, has a sweet taste, and long-term cooking may weaken the sweet taste and highlight the bitter taste.
2. production steps: if the cooking time of Siwu decoction is too long, the bitter substances in the medicinal materials will gradually dissolve into the soup, resulting in bitter taste of the soup. Generally speaking, when cooking siwu soup, first boil it with high fire, and then boil it with low fire for about 3 minutes. If you need more detailed steps, you can refer to the recipe or consult a professional chef.
In a word, in order to avoid the bitter taste of Siwu soup, it is necessary to pay attention to the selection and treatment of ingredients and control the cooking time.