2. Cross the yellow peach with a knife.

3. Then continue to divide it into 8 parts, put the knife in one of them and dig out a flap.

4. Take out the rest parts in turn.

5, put the pulp into the pot and add water. Just after the yellow peach, add rock sugar.

6. Cook on medium and small fire until the rock sugar melts.

7. Add lemon juice and continue to cook.

8. Cook for about 15 on medium fire, and sterilize the glass jar at high temperature while cooking.

9. Put the cooked yellow peach with meat and juice into a jar while it is hot, and seal it for preservation.