1, donkey-hide gelatin and crystal sugar are crushed into powder by a blender. Stir-fry black sesame seeds with low heat until there is no water vapor, and twist them by hand to break them. Stir-fry walnut kernels with low heat until they turn yellow until the skin falls off.
2. Pour gelatin powder and rock sugar added with yellow rice wine into the pot and stir with low fire.
3. After boiling in the pot and the color of the foam darkens, accelerate the stirring, and turn off the fire when the sugar and glue flow in a line.
4. Apply a layer of oil on the stainless steel plate, pour Guyuan paste on it, add black sesame seeds and walnut kernels, and quickly stir evenly to make it smooth.
5. Setting: normal temperature in winter is 8~ 10 hour, and refrigerator freezing in summer is 1 hour.
6. After shaping, cut into small pieces and serve.