1. Prepare 250g of Ejiao, 0/25g of rock sugar, 500g of yellow rice wine, 250g of walnut kernel, 200g of black sesame, 75g of Lycium barbarum, 0/75g of stoned jujube, and 0/50g of longan pulp.

2. Prepare a clean basin, wipe the paper in the kitchen and pour in half of the yellow wine.

3. Mash the donkey-hide gelatin, pour it into the yellow wine in the basin and seal it. Be sure to seal it and put it in the refrigerator for 24 hours.

4. Prepare non-stick pots, pans and shovels, and be sure to wipe them clean.

5, fire, pour the soaked Ejiao yellow wine, stir fry a few times, pour the remaining yellow wine into the pot and stir fry gently. Pay attention to the temperature and adjust the temperature at any time. The fire can't be too big. If it is too big, it will burn.

6. Based on all Ejiao, there are no particles.

7. Pour in rock sugar and red dates and stir slowly. Jujube can't have a stone. Jujube will absorb gum and stir it gently. Add longan, walnut, sesame and medlar and stir.

8. Prepare a clean basin, pad it with oil paper, and use a baking tray to facilitate shaping.

9. Pour the hot Ejiao cake into the baking tray. At this time, it is very hot. Then use a layer of oiled paper to pad it up and tidy up the Ejiao cake in the baking tray.

10, air-cooled, cut into small pieces and put in a fresh-keeping box. You can eat if you want.