1. Yellow peaches are about 6 kg, and rock sugar is about 500 grams.
2. Wash the yellow peaches and peel them. First cut a circle along the peaches, then smash them vigorously. Finally, use a spoon to remove the peach cores. Be careful when cutting the peaches. If you feel that it is not easy to handle, cut the peaches into small pieces.
3. Same as above.
4. Same as above.
5. Sprinkle a spoonful of salt on the processed peaches and soak them in clean water for about 5 minutes, and then rinse them off with clean water.
6. Find a larger bowl, put a layer of rock sugar on the bottom of the bowl, then stack the soaked peaches, and sprinkle rock sugar on the top.
7. Same as above.
8. After the water is boiled, steam it on medium heat for about 20 minutes. If the rock sugar is not fully melted after steaming, don't worry, let it stand for a while, and it will be fully melted after natural cooling.
9. After letting it cool, put it in an airtight jar, seal it and refrigerate, it tastes even better when it is cold~
10. Make another jelly, soak 20 grams of gelatine slices (4 slices) in cold water first.
11. Cut yellow peaches into small pieces.
12. About 300 grams of canned yellow peach soup is heated with 200 grams of water, then the soaked gelatine slices are put in and stirred until completely melted, and then left to cool.
13. Same as above.
14. After cooling, pour it into a bowl with yellow peach chunks, and then seal and refrigerate for about two to three hours to set.
15. The finished product!
16. The finished product!
