Select materials. \x0d\Select fresh lily raw materials with thick bulbs, no pests and diseases, no mechanical damage, and high quality. \x0d\Peel slices. \x0d\ Use scissors to cut off the fibrous roots of the selected lily bulbs, and peel off the scales from the outside to the inside. Be careful to peel and handle them gently to prevent damage. \x0d\Clean. \x0d\Pour the peeled scales into the outer, middle and inner layers and the three colors of yellow, white and spots respectively into clean water and stir gently. After washing, remove and drain the water and stack them separately for later use. \x0d\Cooked. \x0d\Wash the iron pot before cooking, pour about 2/3 of the pot's capacity with clean water, heat and bring to a boil, then pour in 5 to 10 kilograms of lily scales, stir 1 to 2 times with a spoon, add a lid and cook . Boil the outer scales over high heat for 6 to 7 minutes, and the inner scales for 2 to 3 minutes. When cooking, often open the lid of the pot and watch the color change of the scales. The scales change from white to beige, and then from beige to white. Take them out of the pot immediately. \x0d\ Sulfur fumigation (this level can be omitted for small amounts of household processing). \x0d\After the lilies are taken out of the pot, they should be immediately placed in clean water and allowed to cool quickly. Dried lilies that need to be stored for a long time must also be fumigated with sulfur. The method is: after taking out the pot and drying it in the sun, use 800 grams of sulfur for 100 kilograms of dried lilies, place a charcoal fire in the sulfur fumigation room, close the doors and windows and smoke for 10 hours. Dry. The boiled and sulfur-smoked lily is spread thinly on a drying mat and exposed to the hot sun for 3 to 4 days. The finished product is ready when it is broken by hand. If it encounters cloudy and rainy weather after cooking sulfur fumigation, it should be placed in a ventilated place indoors. But avoid accumulation. Dry in time when the weather is sunny. If it rains for many days in a row, baking should be used to dry it to prevent mildew. \x0d\Packaging. \x0d\The dried lily slices are graded first. After grading, they are packaged separately in food plastic film bags, 500 grams per bag. They are sealed with a vacuum sealing machine and then put into sacks or cartons and placed in a ventilated and dry place.