1. Crush the donkey-hide gelatin and grind it into a powder in a food processor
2. Grind rock sugar into powder
3. Put in a dry container
4. Stir-fried black sesame seeds
5. Wash the walnuts and pine nuts, drain the water and bake them in the oven (165°about 15 minutes)
6. Wash the red dates and remove the pits, and put them in the oven to dry the surface moisture
7. Longan meat divided into small pieces
8. Prepare all materials
9. Ejiao powder and rock sugar powder into the pot, pour in 500ml yellow wine and start boiling
10. Bring to a boil over medium heat and turn to low heat. The glue becomes thick, so it is better to lift the spoon into pieces and drop it into pieces, commonly known as "hanging flags". About 40 minutes or so, keep stirring during this time to prevent the pan from sticking
11. Add black sesame seeds and stir
12. Add walnuts and pine nuts
13. Add the red dates and stir
14. Add the longan meat and mix well
15. Take it out of the pot and put it in a saucepan coated with salad oil
16. Flatten, sprinkle osmanthus on the surface
17. Cool naturally for 6 hours, the cake will harden! It can also be frozen in the refrigerator for 1 hour.
18. Cut into pieces, ready to eat
Tips:Boil the bottom of the pan on the fire, and it will be easy to get out of the pan.
