It must have something to do with the pot. Generally, white is not used for beef soup. It is best to use a stainless steel pot, not an iron pot. If you buy it, put it on the fire for one hour when you want to use it at the end. If it is not white at the end, add a little milk, it will definitely turn white, the taste will not change at all, and it will be better. The clear soup is simmered over slow fire, and the protein in the soup over high fire is very active, and it will turn white.