1. Tongrentang Ejiao.
2. Crush the donkey-hide gelatin and pour the rice wine into it.
3. Keep it sealed with plastic wrap for one day.
4. After one day of infusion, donkey-hide gelatin softens the jelly-like shape and then pour it into the pot, simmer it slowly, use a wooden spatula to keep stirring until the donkey-hide gelatin is completely melted, add rock sugar to boil the rock sugar to melt, and hang the flag of donkey-hide gelatin.
5. Pour the dried longan meat, red dates, wolfberry, walnuts, and sesame seeds in sequence. Stir until the mixture is evenly mixed, then turn off the heat. Continue to stir for 15 seconds.
6. Wrap it in absorbent paper! Put it into a small tray and shape it! Flatten it by hand, put it in the refrigerator, and take out the slices after a few hours.
7. First cut into strips, and then change the knife block.
8. A small piece of donkey-hide gelatin cake is ready, I cut it smaller!
Tips:Be sure to use a wooden shovel!
