Colla Corii Asini is a glue stick made from dried or fresh skin of Equus donkeys after unhairing, decocting and concentrating. When making, the donkey skin is soaked, unhairing, cut into small pieces, washed by soaking, decocted in water for many times, filtered, then the filtrates are combined, boiled to a thick paste with slow fire, and cut into pieces and dried in the shade after condensation.

Colla Corii Asini is mostly square or rectangular, brown or dark brown, hard and brittle, with a glossy section, and the fragments are brown and translucent under light. Ejiao is mainly produced in Shandong, Zhejiang, Liaoning, Hebei and other places, among which Donge Ejiao in Shandong is the top grade.

How to preserve Ejiao:

1. You can keep Ejiao in a cool and ventilated place and keep the surrounding environment dry, which is beneficial to the preservation of Ejiao.

2. The donkey-hide gelatin can also be stored in the refrigerator, which can prolong the edible time of the donkey-hide gelatin.

3. Colla Corii Asini is rich in nutrition. Colla Corii Asini can be eaten directly, made into a colla Corii Asini cake, or used to make soup. Colla Corii Asini can also be mixed with fruits to make it delicious. At the same time, Ejiao can also be used as a drink with milk, and Ejiao can also be boiled with brown sugar to make Ejiao syrup, which can be enjoyed after meals; Ejiao can also be boiled with porridge to make Ejiao porridge.