Preparation materials: donkey-hide gelatin125g, yellow wine 200g, walnut kernel100g, cooked black sesame150g, dried cranberry 60g, dried red dates 40g, medlar 40g, longan pulp 40g, crystal sugar powder130g.

1, Ejiao is ground into powder and soaked in yellow wine for 48 hours.

2. Red Jujube It is recommended that this kind of red jujube slice is crispy. Crushing walnuts, baking at 160℃ for 10 min, and frying sesame seeds for later use.

3. Pour the donkey-hide gelatin liquid into the pot, add the broken rock sugar or rock sugar powder, and simmer on low heat.

4. Stir from time to time to prevent sticking to the pot and accelerate the melting of rock sugar.

5, about ten minutes, visually observe the Ejiao until there is a big foam, and lift the scraper with the Ejiao liquid that can be upside down. It's called hanging a flag.

6, turn to the minimum fire, except for black sesame seeds, pour all the ingredients and stir well.

7. Add black sesame seeds twice, start the female man mode, turn over and stir, and ensure that each material is stuck with Ejiao.

8. Move the donkey-hide gelatin cake to oil paper, press it into a ball with a scraper, and wrap the donkey-hide gelatin cake with oil paper for compaction, which is beneficial to shaping.

9. After a little cooling, move to the mold to shape the desired height.

10, first put a layer of oil on the knife, and then cut into pieces.

1 1, finished product.