Perilla, Peach, Ginger

1. Clean all ingredients thoroughly.

2. Add rock sugar and water to the pot and bring to a boil until the rock sugar melts.

3. Add perilla leaves and simmer for 10 minutes until the perilla leaves completely change color.

4. Take out the perilla leaves and chop them into small pieces. Put the boiled water aside and let it cool.

5. Peel and slice the ginger into thin slices.

6. Peel and slice the crispy peach into thick slices (it can also be washed clean without peeling).

7. Put peaches and ginger slices together, mix well with salt, and marinate for 30 minutes.

After 8.30 minutes, clean the peach ginger slices with clean water and wash them several times.

9. Squeeze lemon juice out of lemon.

10. Pour lemon juice into the chilled perilla water and watch it turn pink.

11. Put one layer of peach ginger slices and one layer of perilla in a jar, and top with a suitable amount of white sugar.

Pour the pink perilla water into the jar.

13. Seal and refrigerate for 36 hours.

After 14.36 hours, the soup color will darken and it can be eaten. The pickled juice can be soaked in carbonated water to make beverages.