1. Mash the donkey-hide gelatin block, take 6- 10g, put it in a bowl, and add boiling water to half a bowl. Ejiao is difficult to dissolve, so it must be stirred repeatedly with chopsticks until it melts, and then white sugar (rock sugar or brown sugar) or honey is added. Stir well and take it. 2. Colla Corii Asini porridge takes rice or millet 100g, crushed colla Corii Asini 15g, and 50g rock sugar to cook porridge. Before adding donkey-hide gelatin, dissolve it in boiling water, then add it into porridge, stir well and roll well. Don't add shredded donkey-hide gelatin to porridge, it's easy to paste the bottom of the pot. 3. One or two pieces of donkey-hide gelatin, Sydney and honey soup pears, cut into small pieces, add water to boil, then add donkey-hide gelatin small pieces 12 grams and stir repeatedly with chopsticks to dissolve them, add 50 grams of white sugar or crystal sugar and 50 grams of honey. Fritillaria 15g, Ophiopogon japonicus 15g, soup and pear. 4. Take 250g of donkey-hide gelatin soup, mash it, add 250mL of yellow wine to soak it for 1-2 days, add 250g of crystal sugar and 200g of water, steam it for 1-2 hours, add black sesame seeds and walnut kernels (black sesame seeds are fried first, and walnut kernels are ground into beans), stir evenly, and steam it for 0.5-6544 hours. Take a spoonful of Ejiao soup every morning and evening. When taking, put a spoonful of donkey-hide gelatin soup into a bowl and add boiling water, then eat and drink.