Materials/Tools: Perilla cotyledon, salt, sugar, vinegar, minced garlic, Chili sauce, water, refrigerator, basin and bowl.

1. Wash the cotyledons of Perilla frutescens, remove impurities and air dry for later use.

2. Put the perilla leaves in a clean bowl. Sprinkle salt, sugar and minced garlic evenly on the cotyledons of perilla frutescens, and the dosage can be adjusted according to personal taste.

3, according to your own preferences, add the right amount of Chili sauce to increase the spicy taste. Gently stir evenly to ensure that the seasoning is evenly covered on the cotyledons of Perilla frutescens.

4. Put the pickled perilla leaves in a bowl, seal them with plastic wrap and put them in the refrigerator for at least 12 hours to make them fully tasty.

5. Take out the pickled perilla leaves and drain the excess water. Add proper amount of vinegar, and adjust the sweetness and sweetness according to personal taste. Stir gently and evenly, and serve.