First prepare the auxiliary materials for boiling donkey-hide gelatin. The basic auxiliary materials are: rock sugar, yellow wine, sesame, walnut kernel, sesame and walnut kernel. You can choose to fry it a little according to your personal taste, so that sesame seeds and walnuts will be more fragrant. The boiled donkey-hide gelatin cake will also have the fragrance of sesame seeds and walnuts. Or eat directly without frying.

1. Break the massive donkey-hide gelatin, grind it into powder with the Chinese medicine pulverizer in the drugstore, and grind it into powder with crystal sugar, and smash them separately. Don't mix them together.

2. Then set up an induction cooker, put rice wine (preferably Shaoxing rice wine from Zhejiang Province) in the pot, boil rice wine with high fire, then add rock sugar powder, after sugar is separated, add Geely powder, stir constantly, and turn to medium heat. Don't let a glue burn the pot, which will take about half an hour.

Add sesame seeds and walnuts. Then continue to stir until the donkey-hide gelatin has a thin rope (or hanging silk, like honey when it is silky). At this time, Ejiao is cooked and can be cooked. Then put the boiled donkey-hide gelatin into a clean container and let it cool. After cooling and solidification, cut the donkey-hide gelatin into small pieces with a knife, and put it in the refrigerator and safe when not eating at ordinary times, and eat it in the morning and evening.