Preparation materials: 520g Ejiao, 230g Walnut, 220g Jujube (dried), 220g Lycium barbarum, 220g Sesame, 330g rock sugar and 720ml yellow wine.
1, the first step is to brush the baking pan with oil.
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2. Then break the prepared donkey-hide gelatin with a hard object.
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3. Then put the prepared rock sugar into the pot.
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4. Put a proper amount of yellow wine in the pot and choose medium fire to start cooking.
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5. After the rock sugar melts, add crushed donkey-hide gelatin.
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6. Then stir evenly with a shovel and continue to simmer for 50 minutes.
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7. Then put the prepared walnuts, jujubes, medlar and black sesame seeds into the pot and mix well with a shovel.
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8. Pour into the baking tray, flatten it and let it cool.
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9, after cooling, cut into pieces with a knife, so it is done.
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