First, put the prepared donkey skin into a boiling hot water pot for blanching. Then take out the boiled donkey skin and stew it in a pressure cooker for an hour and a half.

Take out the cooked donkey hide glue after one and a half hours. Add the prepared yellow rice wine into the pot and continue to cook in the pressure cooker.

Then add the prepared rock sugar into the pot, stir well and cook. Then put all the ingredients needed for Ejiao into the pot and continue to cook for 5 minutes.

After 5 minutes, the donkey-hide gelatin is taken out, dried and boiled. Auxiliary materials are prepared in advance, black sesame seeds are fried in advance, medlar is washed and dried, walnut kernels are also fried, and the middle is broken for later use.

After the national flag is raised, it is placed from big to small (walnuts, red dates, medlar, and finally black sesame). Every auxiliary material should be stirred evenly.

Stir for about 5 minutes and you can get out of the pot.