2. Take out Ejiao, it's hard!

3. Break it into small pieces for easy melting, put it in a container and soak it in yellow wine for at least three days while stirring.

4. Soak the donkey-hide gelatin until it melts and stir well.

5. Pour into a non-stick pan and simmer slowly. Continue stirring from the bottom. Don't burn the pot.

6. Add rock sugar powder to melt it after it is boiled, then add jujube, continue to cook for a while, and finally add walnut kernel, black sesame seed and medlar, stir well and leave the fire.

7. Prepare a container with plastic wrap in advance, pour the cooked Ejiao cake into it and smooth it.

8. After cooling, put it in the refrigerator for one night.

9. Take out the slice the next day.

10. I quietly cut it thick and thick, taking only one piece at a time.

1 1. Then put it in a container refrigerator for refrigeration.