Milky white is mainly the optical effect produced by the fat in the soup being wrapped by emulsifier or soluble protein, emulsified and suspended in water and dispersed.

However, to make this white soup, it is not necessary to oil it.

The longer the fish is cooked, the more nutritious and delicious protein can be completely dissolved in the soup. As the saying goes, a thousand tofu stews fish, so the longer the fish stews, the more delicious the soup is! When cooking fish soup, don't put salt in it. Wait until the fish soup is completely white. This dish is called "fish in milk soup". All fish should be like this.