2. Wash the lemon with salt and put the washed lemon and sugar aside.
3. Soak the peaches in salt water and wash them. Put the peach slices into an ice cream machine and stir them into mud.
4. Put it in a thick-bottomed non-stick pan and add sugar.
5. Then squeeze in lemon juice. Cook slowly over low heat. This kind of peach doesn't contain much water, and it will soon become sticky and the sauce will be ripe. Bottle while it's hot.
6. After filling it out, cover it and put it upside down. After cooling, put it in the refrigerator for refrigeration.