1. We first rinse the perilla leaves with water, then drain the water and set aside.
2. Then we chopped garlic and ginger, don't chop all the millet chili, so as not to be too spicy, put 1-2 slices of lemon.
3. Then mix a bowl of juice and balsamic vinegar, soy sauce, steamed fish and soy sauce, soy sauce, sugar, as follows.
4. Then pour it into the container with ginger and garlic, add a little chili powder and mix well, as shown below.
5. Then put the shiso in a plastic container and spread a few layers of marinade as shown below.
6. Then wipe all the perilla leaves clean, pour the rest of the marinade in, put it in the fridge overnight, and you can eat it the next day.
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