Cooking Steps

1. 

   Step1:First, use yellow wine to boil the flavor of the chrysanthemum. Let's have a small fire for about ten minutes. Don't filter the residue of the chrysanthemum to make yellow wine. It's about 500 ml yellow wine. If it's not enough, add pure yellow wine. Then put the filtered rice wine to rest and cool. Pour it into the smashed donkey hide gelatin bowl. Seal it and put it in the refrigerator for 2-3 days.

2. 

   Step2:Add 200 grams of ice sugar to rice wine gelatin in small and medium heat and boil it. Stir it all the time. Do not stop, or it will stick to the pot. After cooking, turn off the minimum fire and continue cooking. When lifting the chopsticks, it is basically OK to dra

3. 

   Step3:Turn off the fire. Pour all the auxiliary materials into the donkey hide gelatin. Mix quickly. It's harder to mix when it's cold. This step is all about strength. Important - all auxiliary materials should be fried to dry the water in advance. Stir fry for a few minutes. Don't paste. The water is less and can be preserved for a long tim

4. 

   Step4:Put the plastic wrap at the bottom of the plate. Mix it well and pour it into the prepared plate. Pour it all in and cover the plate with the plastic wrap. Then take a dumpling stick or a glass bottle to press the gelatin paste flat. Put it into the refrigerator for a few hours after it is a little cold. When it is completely hard, take it out and slice it

5. 

   Step5:It won't be too hot with baby chrysanthemum, but two or three pieces a day. It's best in the morning