Preparation materials: Ejiao 500g yellow wine 1000g walnut kernel 500g jujube strips 500g medlar 250g cooked black sesame seeds 250g old rock sugar 100g.

Production steps:

1, Ejiao pieces are broken (knock each piece 3-5 times with the back of the knife). Soak in yellow rice wine for about 1-3 days, and the donkey-hide gelatin will be soft.

2. Prepare auxiliary materials: wash red dates, dry them and cut them into strips. Wash and dry Lycium barbarum. Stir-fried black sesame. Walnut takes kernel.

3. Put oil paper or oil in the mold and prepare it for use.

4. Stew the soaked donkey-hide gelatin and yellow wine slowly with low fire until the donkey-hide gelatin melts.

5. Add the old rock sugar and continue to simmer until the rock sugar melts. Keep stirring with a shovel to prevent the bottom from being burnt.

6. First add walnuts, mix well, add red dates, mix well, add medlar, and then mix well.

7. Finally, add black sesame seeds in three times, and then add them after stirring evenly each time. The process is fast, and Ejiao will be sticky during the mixing process.

8. Pour the stirred donkey-hide gelatin into the mold, cover it with oil paper and flatten it.

9. After compaction and flattening, put it in a cool place for one night, or put it in a cold storage for 2 hours. Set the back slice.