If you want to boil bone soup into a milky white color, the key is to maintain a high temperature in the pot when cooking. In a high-temperature environment, the clumps of fat on the lamb bones will be broken up into small particles, which are evenly distributed in the water without agglomeration, thus turning the soup into a milky white color. It should be noted that during this period, do not open the lid of the pot.

How to make mutton bone soup milky white

In fact, you can make milky white bone soup, but it is not as thick as milky white and a bit Like light white. The main method is to buy two shaved mutton stick bones, pour them into a pot with ginger, green onions, and water and blanch them. If you don't blanch the water, there will be blood foam that will affect the taste and flavor of the soup. Even if you can skim it off, it won't be as effective as blanching. Boil the mutton stick bones until there is no blood, take them out and rinse them with water, but do not wash away the marrow. Bone marrow contains a lot of fat, and fat is the key to making milky white soup.

Then pour an appropriate amount of water into the pot, add ginger slices and green onion knots, bring to a boil and cook for a few minutes; when the flavor comes out, put the big stick bones in, Put it in, cover it, and turn to high heat to boil. After boiling, turn to medium high heat and cook for 2-3 hours. Don't open the lid during this period, and don't worry about the water boiling dry. After the bone soup is made, you basically boil a large pot of water into half a pot of milky white soup with a rich flavor.