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Material: 300g of perilla leaves.

Seasoning: 2g salt, 2g monosodium glutamate, 5g soy sauce and 5g sesame oil.

Exercise:

1. First remove impurities from perilla leaves, wash them with clear water, blanch them thoroughly in a boiling water pot, take them out, wash them with clear water, and squeeze out water for later use.

2. Cut the perilla leaves into sections with a knife, put them directly into a plate, and add refined salt, monosodium glutamate, soy sauce and sesame oil.

Mix well and serve.