The yellow wine used to soak Colla Corii Asini should be medicinal yellow wine, not ordinary yellow wine for cooking, it is not recommended to use ordinary yellow wine to soak Colla Corii Asini, specific instructions can be followed. Colla Corii Asini is a solid gelatin made from the fresh or dried skin of donkeys of the family Equidae by decocting and concentrating, which has the efficacy of tonifying blood and nourishing yin, moistening dryness and stopping bleeding, and can be used in the treatment of blood deficiency and yellowish coloration, dizziness and palpitations (accelerated heartbeat, often accompanied by heartburn), heartburn and insomnia, lung dryness and coughing, vomiting and urination of blood and blood, and blood in stool and leakage of blood (menstrual bleeding in excessive amounts or more than a drop of drops) and other medical conditions. The adverse effects of Colla Corii Asini are not clear, and should be taken with caution by those with weak spleen and stomach. Generally speaking, before steaming, the Colla Corii Asini should be cracked and soaked in yellow wine to soften the Colla Corii Asini and to remove the fishy smell of Colla Corii Asini, which is also conducive to the efficacy of Colla Corii Asini, but the yellow wine used should be the medicinal yellow wine sold in pharmacies, not the ordinary yellow wine used for cooking, so as not to affect the efficacy of Colla Corii Asini. If the patient is not feeling well, it is recommended to consult a doctor in time, and it is not advisable to use medication by oneself to avoid delaying the condition.