Step 1
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Crack 125g of ejiao into 180g of rice wine.
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Step 2
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Soak overnight (refrigerate in summer) and stir with a wooden spatula.
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Step 3
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Saucepan with maximum water level
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Step 4
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Dessert selection, 4 hours. After simmering for 30 minutes, open the lid and stir once to prevent sticky bottom. If there is no hard lump sticky bottom, do not use the tube all the way behind.
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Step 5
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It's ready to cook in four hours.
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Step 6
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Pour into the ice cube prepared in the morning and store in the refrigerator.
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Step 7
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Store in the refrigerator.
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Step 8
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Two pieces of boiled water can be taken at any time to perfectly remove the smell of ejiao ~ (with brown sugar to taste better).