2. Wash the peach with salt, peel it, keep the peel for later use, cut the peach meat into cubes, put it in ice cubes for later use, or use other favorite containers.

3. Weigh 30 grams of white bean jelly. Boil the peach skin in water until the water changes color and the peach skin becomes soft. Take out the peach skin, add white bean jelly and white sugar, and stir until it is completely melted, slightly cool and slightly hot. Put the white bean jelly solution into a container, wait for solidification at room temperature, and then put it in the refrigerator for refrigeration.