Why is stewed mutton white?

When stewing mutton soup, add a proper amount of sheep bones and stew together for a long time, and the mutton soup will turn white. It has nothing to do with putting onions or not.

Here's a brief introduction to the making method of mutton soup for your reference. First, preparation materials: mutton: appropriate amount, sheep bone: appropriate amount, pepper: appropriate amount, star anise: two, cooking wine: five spoonfuls, coriander, onion: appropriate amount, ginger: four pieces.

1. Wash and cut mutton and sheep bones, then put them into a pot, add pepper, star anise and cooking wine to boil, turn to medium heat for five minutes, and take them out for later use.

2. Pour oil into the pot, add ginger slices and stir fry until fragrant, then add sheep bones and stir fry for 3 minutes.

3. Add enough hot water, cover the pot, and cook over high fire until the mutton soup turns white.

4. Pour the cooked sheep bones and soup into the casserole, add appropriate amount of mung beans, cook for 5 minutes on high fire, and then stew for 30 minutes on low fire.

5. Pour in the cooked mutton, bring it to a boil and simmer for 50 minutes.

6. Add appropriate amount of salt to taste before cooking, and then serve with chopped green onion and coriander.