Main ingredients: 250 grams of Colla Corii Asini, 560 milliliters of yellow wine, 250 grams of walnuts, 250 grams of black sesame seeds, 160 grams of sliced jujubes, 60 grams of raisins, 80 grams of goji berries, 160 grams of rock sugar

Supplementary ingredients: dried rose petals at will

1. Powder the Colla Corii Asini and soak it in yellow wine for 24 hours (the Colla Corii Asini block in this recipe directly soaked in the wine, soaked for 72 hours).

2. Prepare the other main ingredients. Walnuts, sesame seeds toasted in the microwave or oven, can also be fried in a pan on low heat.

3. Microwave the icing sugar on high for 1 minute before pulsing it with a food processor, or you can buy powdered icing sugar directly.

4. In addition, prepare a shallow pan for the cake (I used a shallow 7-inch loaf pan) and line with greaseproof paper.

5. Add the icing sugar powder to the soaked gelatin.

6. Bring to a boil over high heat, then reduce the heat to low and simmer slowly (be sure to keep stirring). About 30-40 minutes or so, lift the spatula, the gelatin liquid will hang on the spatula without dripping (commonly known as hanging flag).

7. Add goji berries, jujubes and raisins in turn.

8. Add walnuts.

9. Stir well and then add black sesame seeds and quickly stir well again (black sesame seeds must be added last, otherwise it will not stir).

10. Be sure to mix well.

11. Stir well into the container and use a wooden spoon to compact (the spoon is first dipped in a little bit of cold water and then pressed otherwise it will be stained with Colla Corii Asini).

12. You can also sprinkle rose petals (to sprinkle petals should be sprinkled and then pressed with a spoon dipped in cold water, otherwise it will not be adhesive) naturally cooled and placed in the refrigerator overnight.

13. Remove, cut into strips and then into 10g pieces. Pack in a clean sealed box and serve as needed for a long time. If you have a plastic sealer can be stored in a separate package for about half a year.