Prepare two peaches, rub the skin with salt and rinse with water. Peel the peaches for later use. Cut half of the peaches into cubes, cook the other half of the peach slices together with the peach skin, add a little sugar and cook until the pulp becomes white water and pink. Then pick up the peach skin and put it in ice powder to stir 12 minutes. Boil the water at a temperature not lower than 85℃, and then pour it into a bowl with diced peaches. Let it cool naturally, and then add the brown sugar melted by boiling water. You can cut it into small squares with a knife without adding brown sugar.