Donkey-hide Gelatin

Ingredients

• Black sesames 250g
• Donkey-hide gelatin 120g
• Dried red jujubes 110g
• Raw walnut kernels 90g
• Rice wine 250g
• Rock sugar 75g

Preparations

1. Tear the donkey-hide gelatin into big pieces by hand, then ground them into powder with a grinder, and put into a basin. Add 250g rice wine and stir evenly. Cover the plastic wrap, soak at room temperature for 48h, and set aside for use.
2. Crush the rock candy with the back of knife and set aside for use.
3. Stir-fry and mince the raw walnut kernels, and set aside for use.
4. Clean and drain the red jujubes. Remove the cores, and chop the red jujubes. Set aside for use.
5. Stir-fry the black sesames, ground them into powder with a grinder, and set aside for use.
6. Pour all ingredients into the soaked donkey-hide gelatin, stir evenly and put into a bif bowl. Do cover the plastic wrap and put the big bowl on the fry & roast rack.

Cooking Steps

1. Put the fry & roast rack on the first layer of the multi-purpose steam oven, close the door, fill the tank with water, and set the P04 Smart Program or Fresh Steam at 95°C for 120min. Press Start to cook.
2. After cooking, take out the fry & roast rack, tear off the plastic wrap, and let it cool before enjoying your food.

Tips: An adult can take 2 scoops of it each time, and 1-2 times per day

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