After buying and cleaning the frozen yellow peaches, they must be soaked in water slowly, so that the boiled peaches will bite their heads and will not collapse. After soaking for a while, you will find that there is a small ice shell on the peaches, which is quite fun, just like the slow-frozen pears. There is no ice on the peaches, so pour out the water and change a pot of fresh water again. It is advisable to boil over high fire and add rock sugar according to personal taste. I eat less sweet, but frozen peaches. To help freeze-form, I usually add a few crystals of that kind of crystal sugar to so many peaches, but I also have a little secret when cooking canned food, that is, I must put orange juice, if there is no lemon juice, I can make do, so the canned soup cooked in this way is sweet and sour, not just sweet. If the oranges are sweet enough, I won't even put sugar ... I find that there is froth in the cooking meeting, and this froth layer will be destroyed, otherwise it will affect the transparency of the final soup. Keep the peach in a boiling state, cook it to your favorite taste, and you can eat a bowl of hot food. You can also put it in the refrigerator after refrigeration, which is no worse than that on the market.