How can "stewed mutton soup" be thick, white and delicious?

Essence formula: 5g of dried tangerine peel, 50g of tsaoko, 5g of angelica dahurica, 3g of clove 1 g, 3g of cinnamon, 2g of star anise, 0g of codonopsis pilosula 10, 0g of jujube 10, 0g of medlar 10, and 0g of ginger 1 g.

Seasoning: salt, sugar, monosodium glutamate, black pepper, coriander, chopped green onion, pepper, cooking wine.

Preparation: We wash the mutton, then chop it into small pieces, then wash and mash the sheep bones, cut off the codonopsis pilosula and wash it, then soak the red dates and medlar, and slice the ginger.

1, put the broken sheep bones into the bottom of the pot, put the mutton into the bottom of the pot, and then put it in cold water. When it is completely submerged, boil it over high fire, skim off the floating foam, take out the mutton and wash it for later use.

2. Then in the second pot, pour a proper amount of water, bring it to a boil, then skim off the floating foam, then pour in a proper amount of water, skim off the floating foam after boiling, put the sheep oil into the boiling, and then skim off the floating foam.

3. Add star anise, dried tangerine peel, cinnamon, tsaoko, clove and angelica dahurica, wrap them with gauze, make spices and put them in the pot. Then put ginger slices, cooking wine, Radix Codonopsis, Zanthoxylum bungeanum, monosodium glutamate and refined salt into a pot and boil over high fire. When the mutton is cooked to medium-cooked, you put the medlar and red dates in it and cook it for about 2 hours.

4, the soup should always be open, otherwise the soup will not be milky white. When the mutton is cooked, take it out, cut it into thin slices, put it in a bowl, and sprinkle some parsley to eat.