1. Choose materials that are rich in fat and soluble protein, such as ribs, pig's trotters, duck, etc., which are rich in fat. Generally, these materials are chosen for making milk soup. The fat content of fish is low, so it must be fried first and some fat added artificially. At the same time, these materials are also rich in protein, which plays an emulsifying effect during the soup cooking process.

2. Cook over high heat. Making milk soup requires a larger fire to keep the soup in a boiling state. The continuously boiling water continuously breaks the fat into very small oil particles and disperses them in the soup. The large oil particles become smaller, and the small oil particles become even smaller, until they are broken into extremely small fat particles. . The protein dissolved in the material meets the oil particles and wraps the small oil particles inside. In this way, the fat that is originally insoluble in water and oil can be evenly distributed in the soup. The soup boiled over high fire continuously breaks the fat into pieces and is surrounded by protein. Under the refraction of light, it will slowly appear attractive milky white.