1. Add Geely powder and rock sugar powder to yellow rice wine and put it in a stainless steel pot. After stirring evenly, start to turn on the switch of the induction cooker, heat it with low fire, and stir it continuously to melt it;

2. Observe the boiling state of the solution. When the foam goes from shallow to deep, heat it with low fire and accelerate the stirring;

3. Observe the state when the sugar liquid flows down from the mixing shovel, from the original strips to strips (commonly known as when the flag is hung); Add the fried black sesame seeds and walnut kernels, and accelerate the stirring to make them uniform;

4. Pour the cooked donkey-hide gelatin cake on a stainless steel plate that has been oiled in advance and level it with a wooden shovel;

5, cooling under natural conditions, standing at room temperature for 8- 10 hour in winter, freezing in the refrigerator for about 1 hour when the temperature is high in summer, hardening and molding, taking out and slowing down, and then cutting into pieces with a knife.

6. For fear that it is inconvenient to stick together, it is packed separately with sticky rice paper and stored in the refrigerator.