First, materials: Dong 'e Ejiao half a catty, Huijishan rice wine 1 catty, walnut kernel 1 catty, black sesame half a catty, and crystal sugar 7 Liang.

Second, the production method

1. Crush Colla Corii Asini, put it in a pressure cooker, pour rice wine, cover it and soak it for 3 days.

2. After three days, put the walnuts into the pot and fry the sesame seeds. Don't put anything, it will take about 2 minutes, and you can't fry it.

3. Add 1 small bowl of boiling water, and start to cook the donkey-hide gelatin on low heat (the lid can't be covered), and keep stirring until the donkey-hide gelatin is completely melted (about 20 minutes), then add the rock sugar and keep stirring. After the crystal sugar melts, you can feel the glue sticking to the chopsticks with chopsticks, but it won't drip down immediately (about 40 minutes). When stirring, the donkey-hide gelatin becomes sticky and can be turned off.

4. Immediately after turning off the fire, add walnuts and sesame seeds and stir well. (Total *** 1 hour)

5. Let it dry until the next morning and start taking Ejiao. Put the pressure cooker directly into the pot with hot water, and the bottom of the pot can be heated (about 1 min). Rotate Ejiao by hand. Ejiao will be directly buckled on the chopping block after moving. After completely cooling, you can cut it into pieces with a knife.