1. Preparation materials: Ejiao 250g, yellow wine 500g, red dates 250g, walnuts 250g, Lycium barbarum100g, black sesame seeds 400g, rock sugar 300g, cranberries 50g and blackcurrant 50g.

2. First break the donkey-hide gelatin, pour the yellow wine and donkey-hide gelatin into the pot and soak it for about 24 hours, and stir it in the morning and evening until it is completely melted.

3. Cook the melted donkey-hide gelatin and rock sugar together. It takes about an hour for the sticky silk to stick without moisture. Just lift it with a shovel and hang the flag.

4. Add walnuts, red dates, medlar, black sesame seeds, cranberries and blackcurrants and mix well.

5. Brush sesame oil with baking tray and plastic paper pad first, and press it evenly and smoothly with disposable gloves dipped in sesame oil.

6. Cover and cool, then put it in the refrigerator. It will harden and cut into pieces in a day or two.