2. Seasoning: The traditional method for herders to extract ghee is to heat the milk squeezed from cattle and sheep, pour it into a special big wooden barrel (this wooden barrel is locally called "Dongxue", which is specially used to extract ghee, with a height of about 4 feet and a diameter of about 1 foot), and then whip the milk up and down hundreds of times with a special ghee appliance until the milk is separated from the oil.

Brick tea is solid and needs to be cut with a knife, such as wood cutting. And it needs to be cut hard.

4, add 300 ml of water to the pot to boil, add 3 to 5 grams of broken brick tea, and cook until the tea turns black and turn off the heat.

5. After the tea leaves change color, 0.5g of salt can be added. You can add more salt in cold weather.

6. Add 2 grams of ghee (about two thirds of the spoon).

7. Water is injected into the teapot through the tea filter for later use. Usually drink in a small teacup.