The ingredients are as follows: 2 crucian carp, 1 basil, proper amount of oil, 1 onion, 1 ginger, 3 cloves of garlic, 5 dried peppers, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little light soy sauce,/kloc-0.

The specific methods are as follows: fresh fish are scaled, finned, bellied, gilled, washed and drained; Washing Folium Perillae, draining, and frying in oil pan; Stir-fried onion, ginger, garlic and dried Chili; When the fragrance wafts out, lay the fish flat in the pot and fry it with medium heat; Cook the cooking wine along the pot, add a little light soy sauce and soy sauce, add just hot water, add sugar and a spoonful of bean paste, and so on.

Practice 5: Fried Eggs with Perilla

The ingredients are as follows: perilla 200g, eggs 2, green peppers 2, ginger 3g, refined salt 3g, soy sauce 1 spoon, and cooking oil 30ml.

The specific method is as follows: remove the old stems and leaves of perilla, wash and drain, wash and remove seeds from green pepper and cut into pieces, shred ginger, chop the drained perilla into powder, put it in a deep bowl, chop the eggs, add refined salt, mix well, and inject cooking oil into the pot. When the heat is 50%, fry the perilla egg liquid until the egg liquid is solidified, and take it out for later use. Then, take another oil pan, put ginger into the wok, and add green pepper and pepper.

All right, friends! There are so many ways to eat perilla. How many did you learn? If you don't understand the steps in reading the Course of Tian Jian Cuisine Restaurant, please leave me a message in the message area at the bottom of this article, and I will answer you immediately after reading it. If you have better suggestions or better ways to eat, please share them in the message area! Of course, if you don't have time to try it now, you can collect it first and try it later!