1. Spicy seasoning: Stir-fry chilies and grind them into fine powder for later use. Stir chili powder 1000g, perilla powder 25g, monosodium glutamate 25g, Zanthoxylum bungeanum powder 25g, thirteen spices 25g, cumin powder 25g and a little salt together (a little sesame powder, galangal powder and white sugar can also be added; Adding 1%-2% flavoring agent can increase the meat flavor of fried products.

2. Spicy seasoning: Stir-fry peppers and grind them into fine powder for later use. Mix 1000g pepper powder, 25g monosodium glutamate, 25g pepper powder, 25g thirteen spices, 25g cumin powder, 25g perilla powder and a little salt (sesame powder, ginger powder and white sugar can also be added; Adding 1%-2% flavoring agent can increase the meat flavor of fried products.

3. Salt and pepper seasoning: put 50 grams of pepper and 50 grams of refined salt into the pot and stir-fry until fragrant. After cooling, they are ground into fine powder.

Dip in the sauce (dip in the sauce): (50g of perilla is roasted, peanuts 100g, sesame 100g, and pepper powder are mixed evenly) serve.

Perilla frutescens is the seed of wild plants, with high oil content and fragrant after frying. Perilla seeds are very common in the north, and they are called perilla seeds. The stir-fried and ground perilla seeds are perilla powder.