1. Cut osmanthus and wash it with Chinese wolfberry;
2. Put osmanthus, Chinese wolfberry and borneol together into a small pot, pour in 400g clear water, boil for 10 minutes to taste;
3. Add 100g clear water into the gelatinous powder and stir to form a paste;
4. Stir the gelatinous fish powder into a small pot, and continue to heat it over low heat;
5. Heat with a small fire and stir continuously until the fish glue powder is completely dissolved, then turn off the fire;
6. Cool slightly and pour into the mold;
7. Pour the rest into the muffin cup, cover with plastic film and refrigerate until it solidifies;
8. Draw a circle around the mold with a toothpick, and it can be easily demoulded and enjoyed.