2. First break the prepared donkey-hide gelatin with a stick, and then grind the donkey-hide gelatin into powder with a mill.
3. Pour the prepared yellow wine for 48 hours, and cover the container during brewing. It must be fully soaked for 48 hours to give full play to the efficacy of Ejiao.
4. Crush the prepared polycrystalline rock candy, remove the core from the jujube, cut it into four pieces, slowly bake the walnut kernel, black sesame seed and almond with low fire, wash the jujube and medlar, dry them, and bag them for later use.
5. After soaking Ejiao for 48 hours, pour the rock sugar powder and Ejiao into the pot and stir well. Bring the fire to a boil, and then turn to a small fire; In the process of cooking, be sure to keep stirring with a shovel to prevent the pot from sticking to the pot until the flag is hung.
6. Next, add the prepared walnuts, jujubes, medlar and almonds, and stir them quickly and evenly. But don't add black sesame seeds at this time, otherwise it will be difficult to stir.
7. After stirring evenly, add black sesame seeds in 2-3 times and stir evenly quickly. At this time, the viscosity is extremely high, and Ejiao begins to draw, which is already difficult to stir.
8. After all the materials are mixed, pour them into the fresh-keeping box greased in advance. It is not recommended to spread plastic wrap, because it is easy to stick to Ejiao cake and difficult to tear it off. Flatten the donkey-hide gelatin cake while it is hot, press it hard for a few times to avoid the cake being loose and easy to break after slicing, then cover it with plastic wrap and wait for solidification and molding.
9. After solidification, it can be cut into rectangles or sheets according to your own preferences. It's best to vacuum, store it in a single piece or put it in the refrigerator.