The same thing, except that the steak must be fried with authentic butter (pure butter). The so-called butter for making bread is sometimes yellow margarine, margarine, anhydrous ghee and so on.

How is butter made?

1. If it is extracted with fresh milk, put the milk in a cylindrical container, put one end of a stick with a round plate into milk or goat's milk, and keep stirring it up and down. After stirring for hundreds of times, some white semi-solid will float on the milk, the white oil will be removed with a sieve, the water will be squeezed out, and then refined into butter.

2. If it is extracted from the milk skin, it should be dried in the summer after the milk skin is piled up, then boiled in a pot and slowly stirred. Gradually, you can see that the upper layer is yellow, the lower layer is white, and the yellow grease is butter. White is called sour oil.

If it is extracted from white oil, it is necessary to pour the white oil into the pot and heat it for refining. Pour the white oil into the pot, simmer slowly with warm fire and turn it frequently with a spoon. The water vapor is gone, and the color is slightly Huang Shi. In order to prevent over-refining and off-flavor, a handful of A Mu Su (assorted porridge) should be added in the refining process to absorb the water in white oil. Refined A Mu Su is called yellow oil residue. Because of its high oiliness and strong acidity, it can be made into tea for drinking.