1. Wash the perilla leaves by pickling, air-dry, and clean the container. Then put the perilla leaves into the container in layers, sprinkle salt on the container, and seal it for one week.

2. Washing and drying the cotyledons of Perilla frutescens by cooking and pickling. You can scald it gently with boiling water or steam it in a steamer, dry it, put it in a container, put it in salt in layers and seal it for a week, and you can eat it.