1．Rehmanniaand yellow wine.

2．Walnuts.3．

Sesame seeds.(Black sesame seeds are best, but I used white sesame seeds as I had a lot at home.4． Rock sugar.5． Rehmannia is packaged like this, with eight pieces inside.6． I used four pieces for this time.）

They should be broken into pieces first, but they wouldn't budge no matter how much effort I put in, so I had to use them whole.

It turned out that using them whole was fine.

7． Put the Rehmannia into a heat-resistant container and add half a jar of yellow wine.8． Let it sit for 1-2 days until it softens slightly.(I thought it needed to be fully melted during my first attempt, but after sitting for six or seven days, it didn't melt.

Thankfully, it didn't spoil before I could use it.

9． Place the container with Rehmannia on a steamer.Add a small amount of water to cover the Rehmannia.Cover and steam over medium heat.）

10． Use this time to roast the walnuts in a clean pan until they are golden brown.11． Cut the roasted walnuts into smaller pieces.12． Roast the sesame seeds until fragrant.13． After about an hour, uncover the pot and stir the Rehmannia with a chopstick to check if it has melted enough.

If not, continue steaming for another half-hour before checking again;

if it is ready, add the walnuts and sesame seeds.

14． Stir the mixture thoroughly and then add an appropriate amount of rock sugar according to taste.

Then steam for twenty more minutes.15． Transfer to a covered container and let it cool before storing in the refrigerator.In northern regions, you can also leave it on your balcony.

16． It will solidify after one day.17． You can feel its firmness from the cut surface with a spoon.

18． Scoop out two spoonfuls.19． Dissolve them in hot water and mix well before drinking.

It solidifies one day later.

17. Looking at the cross-section with a spoon, you can feel it has already solidified.

Poke out two spoons.

Boil with hot water, stir until the collagen is dissolved, and it's ready to drink.