Stew the mutton bones to make a white and thick soup

Step 1: The mutton soup turns white because the fat in the mutton is slowly simmered, and the soup is heated and emulsified.

If you want the mutton soup to be thick and white, you can do this: 1. First fry the mutton to get out the oil inside, and then stew it with hot water. The soup will be white when cooked. of.

In step 2, when cooking the soup, cook it over high heat. The mutton soup will be relatively whiter and thicker.

Everyone must master the ratio of mutton to water in step 3. The recommended ratio is 1:1. If you add too much water, the soup will not be very thick.

Step 4 When you are making soup, if you bought ingredients such as haggis and sheep's trotters, you can put them into the soup, so that the cooked soup will be thicker.

Step 5: When making soup, put some white mutton fat and simmer together, and you will soon have a "white and delicious" mutton soup.