2. Break the donkey-hide gelatin and rock sugar into powder for later use. Add yellow wine to the pot, heat the yellow wine until it boils, then pour the donkey-hide gelatin and rock sugar powder into the pot and stir evenly. Boil the peeled jujube in a pot for 30 minutes, and fully cook the donkey-hide gelatin into the jujube until the jujube is full and round. Pour walnuts, sesame seeds and medlar into the donkey-hide gelatin pot and stir well. Put the ingredients in the pot into a container with sesame oil coated on the inner wall for compaction. After natural air drying (complete drying for about 10 hour), you can slice and eat.