1. Ejiao is ground into powder and soaked in yellow wine for half an hour to an hour, or it can be soaked in blocks of Ejiao yellow wine for three days.
2. Put the soaked Ejiao in a pot and steam it in water. The ground Ejiao can be covered with the lid and stirred for 10 to 15 minutes. The knocked-up Ejiao should be kept stirring, otherwise it will be easy to stick to the bottom. This process takes about 30 minutes. It should be noted that the powdered Ejiao is not very sticky when it is boiled. Don't worry about this.
3. Break the rock sugar, pour it into a bowl and continue to stir until the rock sugar is completely melted. This is how the rock sugar melts. Check that the Ejiao surface has no impurities and is very delicate, and it is ready to melt. The rock sugar can be added according to personal taste.
4. Microwave the walnuts one minute in advance to make them fragrant, put them in a bowl and stir, then pour in the red dates and goji berries, and continue to stir. The more things you add, the more difficult it will be to stir. Boil for about 20 minutes and turn off the heat.
5. Pour the boiled donkey-hide gelatin into a container covered with plastic wrap, smooth the surface, cool it, and put it in the refrigerator for 24 hours. Take it out and slice it when you eat it.
Tips:1. Ejiao can be steamed in water or boiled directly. If it is boiled, avoid using an iron pot. It is best to use an enamel pot. A casserole will work, but pay attention to safety;
2. Add some black and white sesame seeds when it is boiled, and just put in the red dates;
3. Don't eat more donkey-hide gelatin, which is easy to hurt the stomach, 2-3 tablets a day can not be eaten, and small children should not eat it.
