2. Peeling: peel off the konjac with a machine for cleaning konjac, which can clean about 100 kg each time and takes about 5 ~ 10 minutes;

3. Slicing: pour peeled konjac into a slicer. If it is artificially sliced, each piece is less than half a centimeter thick;

4. Baking: Bake the cut konjac slices on a fire resistance, and don't put them too thick (except that the slices are used for powdering), otherwise the dried konjac slices will have shapes instead of sheets.

5. Dry slices: It takes about 24 hours for fresh konjac to bake into dry slices.