butter

Butter Put the milk skin into the pot and boil it with strong fire. After separating the dregs, the rest is butter. Take the butter out and put it in a bottle, and you can eat it at any time. Soaking fried rice in milk tea, adding butter and eating it while drinking is a favorite way for Mongolians. Milk residue is extracted from cow grandma. After the milk is beaten to separate the ghee, the remaining milk is boiled with fire and cooled to form yogurt water. The milk residue is left in the bamboo bucket filter after pouring it into the bamboo bucket filter. Milk residue is white and sour, which has a strong helping effect. Tibetans who go out often take milk residue to prevent water and soil discomfort. Fried milk residue with butter and brown sugar is a common dish for Inner Mongolia people to entertain guests.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)