Select materials. Choose fresh lily raw materials with thick bulbs, no pests and diseases, no mechanical damage, and high quality.

Peel slices. Use scissors to cut off the fibrous roots of the selected lily bulbs, and peel off the scales from the outside to the inside. Pay attention to peeling and handling gently to prevent damage.

Clean. Pour the peeled scales into clean water and stir gently. After washing, remove and drain the water, and stack them for later use.

Cook. Pour an appropriate amount of water into the pot, heat it to boil, then pour in the lily scales, stir 1 to 2 times with a pot spoon, cover the pot and cook. The scales turn from white to beige, and then from beige to white. Take them out of the pot immediately.

Cool. After taking the lily out of the pot, place it in clean water immediately and let it cool down quickly.

Dry in the sun. Spread the cooled lily thinly on a drying mat or rice paper and expose it to the hot sun for 3 to 4 days. The finished product is ready when it is broken by hand.

Packaging. The dried lily slices are packaged in food plastic film bags and placed in a ventilated and dry place after packaging.

The cleaned scales are cooked separately on the outside and on the inside. The outer scales are boiled over high heat for 6 to 7 minutes, and the inner scales are boiled for 2 to 3 minutes.

When cooking, often open the lid to watch the color changes of the scales to prevent them from boiling.

The cooked scales can be fumigated with sulfur to extend their storage time.

If it is cloudy or rainy when drying, they should be placed in a ventilated place indoors and avoid accumulation to prevent mildew.

When packaging, each bag of lily slices is one serving or about 500g