Accessories:Silverfish sauce, Dahi Dahi cooking sauce, shrimp paste, chili powder, syrup, sesame seeds.

Seasoning:green onion, garlic, soy sauce, salt, oil

1. Wash the perilla leaves one by one. You can go straight to step 2 if you have a good mouth. If you prefer a soft texture, stack several perilla leaves one on top of the other and steam them in a pot (I personally recommend this method). Once the water in the pot boils, place the perilla leaves on the drawer and steam for 5 to 10 minutes. The time is also adjustable according to taste. The longer the time, the softer the perilla leaves will become.

2. Cut the scallions and garlic into pieces (if you don't like the garlic flavor, leave out the garlic), get a bowl, pour in the shrimp paste, silverfish sauce, dasheeda cooking sauce, syrup, soy sauce, a little salad oil, add salt, pepper and sesame seeds as appropriate, and add more if you like it spicy. Finally add chopped green onion and garlic, mix well.

Note:If you don't like such fussiness people, then use super simple cooking method. Please use chili sauce instead of chili powder, salt, soy sauce and such. Just add shrimp paste, fish sauce, sugar water, garlic, green onion and sesame seeds.