250g of donkey-hide gelatin, 250ml of yellow wine, 250g of rock sugar mud, 200g of fried or roasted walnuts, 0/50g of red dates/kloc-,0/50g of medlar/kloc-and 200g of fried or roasted black sesame seeds; I use a small pot of 1.7L at home, which is just the right size.

Methods/steps

1. Mash the donkey-hide gelatin pieces and soak them in yellow wine for 3 days (until they become soft), or grind them into powder in a drugstore and soak them in yellow wine for 24 hours. Remember to seal the container with plastic wrap and soak it. . When the author got impatient, he became pink.

2. All other raw materials are ready.

3. Sit on the hot water in the pot, put the soaked donkey-hide gelatin into it and stir while cooking. Don't stick to the bottom of the basin. It will boil in about 20 minutes.

4. Pour in sugar, stir while cooking, and all the sugar will be boiled in about 20 minutes.

5. After the white sugar is boiled, add red dates, walnuts, medlar and black sesame seeds in turn and stir evenly for about 20 minutes. Be sure to stir when cooking.

6. Spread the plastic wrap on the lunch box, pour in the cooked Ejiao cake, cover it with plastic wrap, press it by hand, and put it in the refrigerator for 24 hours.

7. Take out the solid Ejiao cake, remove the plastic wrap, cut it into pieces, and put it in the cold storage layer of the refrigerator for preservation.

8. Each donkey-hide gelatin cake is about 10g, one in the morning and one in the evening every day. The above materials can be used to make donkey-hide gelatin cake of about 1300g, which is basically the amount of two months.