1. 250g donkey-hide gelatin

2. 250g walnut kernels

3. 250g black sesame seeds

4. 250ml rice wine

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5. 250g of rock sugar

6. Some longan, red dates, and wolfberry (add as needed) 1. Take apart the purchased donkey-hide gelatin and see that it is all in pieces. Find a clean cloth and wrap two pieces of donkey-hide gelatin at a time. After wrapping, use a small hammer to crush the donkey-hide gelatin inside. Just hammer it into small pieces. Put the crushed donkey-hide gelatin into a container with a lid and pour it into the container. Add 250ml of rice wine and soak for 3-5 days. During this time we can prepare other raw materials:

2. Fried walnuts. There is a lot of oil in walnuts, so it is easy to burn when noisy. Be sure to fry slowly over a slow fire until you can smell the aroma of walnuts. Put the walnuts in a bowl and spread them out to dry (microwave on high heat until you can smell the aroma for 3-4 minutes).

3. Fried sesame seeds. Sesame seeds must be washed before frying, and the sand must be washed out. There is a lot of dust in the sesame seeds. To wash the sesame seeds, you need to wrap them with gauze that can be filtered. After washing, let them dry for a while. Do not dry the sesame seeds for frying. Only wet sesame seeds can be fried. Not mushy. The sesame seeds should also be fried over a slow fire. When the aroma is overflowing and the sesame seeds crackle, it is ready to be served.

4. Grind walnuts and sesame seeds. It's great to use a blender to blend sesame seeds and walnuts very quickly. (If you want to add longan, red dates (pitted), and wolfberry, you can put them in and stir them together)

5. After three to five days, the donkey-hide gelatin will probably be soaked, and the original thin lumps will become thick. things. Add about 100g of hot water, 250g of rock sugar, sesame powder and walnut pieces. Then put it in a steamer to steam for half an hour to an hour. Stir frequently during the steaming process. Take it out after all the rock sugar has melted. After cooling, put it into a clean, dry large bottle. If you make a large amount, you can divide it into bottles. Put the bottle you are eating outside, and keep the rest in the refrigerator. Just remove the mold on it.