1. Hook a thin thicken in the soup to make the soup thicker.

2. Come on, mix the oil with the soup to form an emulsion, and the soup will become the same color as horn milk. The method is to heat the soybean oil or lard first, wash down the soup, cover the lid tightly and burn it with strong fire. After a while, the soup will turn white.

3. Imitate the soup-making method of western dishes-stir-fry the oil noodles. The preparation method of oil noodle paste is: put lard and flour in a pot according to the ratio of 1:1, stir fry slowly with low fire, and do not scorch the bottom until the surface is pink and yellow, and the appearance is similar to that of frozen peanut oil.

4. If you want to emphasize the fragrance, you can first fry the lard with shredded onion, and then fry the flour. For milk flavor, butter can be used instead of lard. Generally speaking, vegetable oils such as soybean oil can also be used, but the taste is not as good as lard. Stir-fried batter is used like thickening after the soup is seasoned. The soup with oil paste is thick and fragrant.