Generally speaking, blanching cleaned beef lily leaves in boiling water for 3 minutes is a relatively common practice. If you like the softer texture of beef leaves, you can extend the blanching time appropriately; and if you like the crunchy texture, you should shorten the blanching time.

In the blanching process, you can add some cooking wine, ginger or scallion, these seasonings can help remove the fishy flavor of beef leaves. After blanching, it should be immediately rinsed with cold water, which can make the texture of beef lily leaves more firm. Beef Baiye, also known as tripe, beef grass tripe, is an ingredient taken from the stomach tissue of cattle and processed for cooking.