Preparation materials: Colla Corii Asini, Semen Sesami Niger, Semen Juglandis, Semen Armeniacae Amarum, Fructus Jujubae, Fructus Lycii, crystal sugar, and old yellow wine.

1. Pour the crushed donkey-hide gelatin into the pot, pour in the old yellow wine, stir well and brew for 24 hours.

2. After soaking for 24 hours, pour the powdered rock sugar into the pot and stir it evenly.

Third, the fire is boiled until the pot boils, and then turn to a small fire to continue cooking. Note: be sure to stir with a spoon during cooking to avoid sticking to the pot.

Fourthly, after cooking, adjust the induction cooker to the heat preservation state, add the walnut kernel, jujube, medlar and almond weighed in advance, and stir evenly.

5. Put the pre-weighed black sesame seeds in, but pay attention to more black sesame seeds and divide them twice to reduce the difficulty of stirring.

Six, after fully mixing, you can put it into a prepared dish, as shown in the figure below.

7. flatten the Ejiao cake while it is hot, then spread a film on it to keep it hygienic, and then put it in the dark to let it solidify and shape.

8. Finally, the solidified donkey-hide gelatin cake is cut into pieces and packaged to complete the donkey-hide gelatin cake.

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