Cooking Steps

1. 

   Step1:Get all the materials ready. Smash the donkey hide gelatin (I used the old-fashioned garlic masher to smash it. When smashing it, I use my hand to block it. It's easy to smash it and fly out).

2. 

   Step2:Put the smashed donkey hide gelatin into a container that can be sealed (it can also prevent the wine from volatilizing with the preservative film). Pour in the rice wine and soak it for 23 days (do not boil it directly. Boil it directly to reduce the effect of donkey hide gelatin).

3. 

   Step3:Pour the soaked donkey hide gelatin and rice wine into the pot. Stir constantly. Boil over low heat to melt.

4. 

   Step4:After melting, add in the crystal sugar. Keep stirring. Simmer slowly on a small fire. Be patient.

5. 

   Step5:It's very important to hang the flag in a small fire. You must hang the flag and be patient.

6. 

   Step6:Pour all materials in turn.

7. 

   Step7:Pour in turn.

8. 

   Step8:Try to be the last to add black sesame. It's easy to stir it early.

9. 

   Step9:Pour in the material.

10. 

    Step10:Stir well.

11. 

    Step11:Pour it into the container. Put it directly into the glass container. But remember to put more oil on the glass. Put the preservative film in other containers first. Put more oil on the preservative film. Then pour the prepared donkey hide gelatin cake (solid yuan paste) into the container. Spread evenly and compact it. Let it cool naturally in the greenhouse. Then put it in the refrigerator (not frozen) for about 40 minutes.

12. 

    Step12:Take it out. Slice it.

13. 

    Step13:Put it in the fresh-keeping box. When you don't eat it at ordinary times, put it in the refrigerator for refrigeration (not freezing). Take it as you like.