This involves a question of the white consistency of bone broth. First, let’s talk about why hot pot white soup is white. This is because when making white soup, the bone broth needs to be emulsified, and the oil and water in the bone broth are emulsified into small particles of oil-in-water or oil-in-water, thereby forming a stable Emulsification system, so that the bone broth naturally looks white. During the continuous cooking and rinsing process of hot pot, new fat is constantly coming out of the meat, combining with the oil in the white soup of the hot pot to form large particles, and ultimately the separation of oil and water, especially the low-density meat. The bone broth will look less white now. Bone broth products with a high white consistency will not have this problem. I wonder if this explanation would satisfy you? QQ:295151350