The correct way to eat Colla Corii Asini is as follows:

1, often used to melt the method of consumption. That is, after smashing the gum, take 3 grams to 9 grams into the cup, put a little rock sugar, inside you can put on the wine or hot water, stirring after the water to stew, so that the inside can be the gum on the melting open.

2, the traditional application of Colla Corii Asini. The Colla Corii Asini with about half a catty smashed, placed in a container with a lid, and then add rock sugar, yellow wine, 250 grams of water, after soaking for a day to let the gum soften, there is no hard lumps, and then according to our needs to add an appropriate amount of black sesame seeds, walnuts, cinnamon meat, etc., placed in a pot of water can be steamed for half an hour to an hour.

You can melt it all, take it out and let it cool, drink once or twice a day, each time to drink one spoon to two spoons, you can also add boiling water to drink.

3, cooking fried vegetables can also add appropriate amount of gum.

Introduction of Colla Corii Asini

Composition of Colla Corii Asini: donkey skin, supplemented by yellow wine, rock sugar, soybean oil. Properties: The product is in the form of rectangular block, square block or ding. Dark brown, shiny. Hard and brittle, bright cross-section, fragments of brown translucent to light illumination. Gas slightly, taste slightly sweet.

The world's first pharmacopoeia, issued by the Tang government, the "Newly Revised Materia Medica - Volume XV" in a clear record: "Colla Corii Asini, boiled donkey skin for the, out of the Dong'a, so the name Colla Corii Asini. Where there are three kinds, clear and thin, calligraphy and painting. Thick and clear, called poncho gum, used for medicine. Turbid black, can be used for glue, not into the drug." The literature clearly and unambiguously pointed out that the raw material is donkey skin.