1. Boil gelatin: Take the donkey-hide gelatin that has been soaked in Huadiao wine for 3 days out of the refrigerator, pour it into a clean pot, put it in rock sugar, boil it over a small fire and stir frequently, without bottoming. Boil it until the donkey-hide gelatin and rock sugar are all melted and thick.
2. Don't turn off the heat at this time, put all the ingredients in and quickly stir evenly with the boiled donkey-hide gelatin (It is better to use raw ingredients, and the nutrition without processing is better)
3. Spread a layer of sesame oil in the crisper, then pour in the mixed paste, compact the paste with a spoon, set it aside and let it cool, cover it and put it in the refrigerator for 2 to 3 days.
4. Forming: Take the box out of the freezer compartment of the refrigerator, because the bottom of the box is coated with a layer of oil, it can easily fall off.
5. Cutting: The knife for cutting Ejiao paste must be sharp, otherwise the gelatin will be too hard to cut. The cut Ejiao paste is wrapped in plastic wrap and put in the refrigerator. Take a few pieces if you want to eat. The plastic wrap is not easy to melt and it is convenient to eat.
6. The beautiful Guyuan paste is ready, very sweet and delicious.
7. It's delicious and a piece of it is delicious
