2. Seasoning: 500 grams of sugar, 200 grams of yellow wine and 5 grams of white sesame.
3. Prepare Ejiao and soak it in yellow wine.
4, add sugar, soak for more than 24 hours, and soak the donkey-hide gelatin until soft.
5. Soak the soft Ejiao, wrap it with plastic wrap and steam it in the pot until the Ejiao melts.
6, ready to go to the core jujube, if it is to go to the core, you need to go to the core.
7. Pour the steamed donkey-hide gelatin into the pitted jujube and stir well.
8, also wrapped in plastic wrap and steamed in a pot, steamed until jujube fully absorbs Ejiao and becomes full.
9. Steam ejiao jujube in a pan, stir-fry until ejiao jujube is thick, and add sesame seeds, walnuts and medlar when eating.