1. Crush the donkey-hide gelatin, pour it into rice wine and soak for 2-3 days.
2. Wash the jujube and control the moisture.
3. Cut the jujube longitudinally and remove the core.
4. Stuff half a walnut into the jujube.
5. Crush the dried rose petals into pieces with a food processor.
6. Put the soaked donkey-hide gelatin in a steamer and heat it with water until it melts. Add crushed rock sugar and boil until the rock sugar melts.
7. Roll the jujube with walnuts in the Ejiao paste, and dip it with a thin layer of Ejiao paste.
8. Put the jujube coated with donkey-hide gelatin into the rose petals, and evenly coat the rose petals.
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