1. Yellow peach cleans the skin
2. Make a deep cut on the yellow peach
3. Blanch the yellow peaches in boiling water for 1 minute and immediately remove them and place them in cold water. The yellow peaches treated in this way are completely intact after just peeling off the skin.
4. Use a spoon to peel off the peach core
5. Add appropriate amount of water to the small pot, add the yellow peach flesh and rock sugar to the cold water
6. Add half a lemon juice and cook for 15 minutes after boiling. Squeeze the juice of half a lemon, and the boiled sugar water will not taste very sour. If there is no lemon, it can be omitted. I use small yellow peaches, about 60-70 grams each. If you buy rhubarb peaches, you can also peel them directly, cut into pieces and cook with rock sugar.
7. The canned yellow peaches will taste better after being put in a jar and refrigerated in the refrigerator.
