2. Peel the yellow peach and cut it in half, remove the core and dig out the black part in the middle, then soak the yellow peach in salt water for five to ten minutes.

3. In the meantime, put the canned cold water into the pot and continue to cook for five minutes on low heat. After cooking, take it out to control the moisture, and then put a few crystal sugar at the bottom (cover it at the bottom of the can for about five or six minutes).

4. Add the yellow peach meat, tamp the pulp, add the white sugar at the top, pour in the cold boiled water without the yellow peach, cover it and tighten it gently, steam it in cold water on the pot for half an hour, then take it out and tighten it.