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Why is the sparerib soup cooked in an iron pot milky white, while the clear soup is steamed in a pressure cooker?
Fat in edible oil, fat in raw materials, some water-soluble protein in muscle tissue and lecithin in bone are dissolved out.

Collagen in bone is partially hydrolyzed into gelatin molecules, and fat is crushed into fine particles when boiling soup in a pot.

Lecithin, gelatin molecules and some emulsified proteins are used as "emulsifiers" to form oil-in-water emulsion, which makes the soup sticky and white, and finally becomes milky milk soup.

Milky white "milk soup" is "emulsified fat".