Preparation materials: 30 pieces of perilla leaves, 2 porcelain spoons of soy sauce, Chili powder 1 porcelain spoon, appropriate amount of Jiang Mo, appropriate amount of minced garlic, appropriate amount of chopped green onion, half a spoonful of sugar, half a spoonful of salt and fish sauce 1 spoon.

1. Wash the cotyledons of Perilla frutescens, drain the water, and tidy them one by one.

2. Mix chopped green onion, Jiang Mo and minced garlic with Chili powder, sugar, salt and light salt soy sauce to make a sauce, and then smear a little on the bottom of the sealed box.

3. Wear disposable gloves, take the washed and drained perilla leaves, dip them in the sauce with obvious veins, and put them in a sealed box.

4. Dip all the perilla leaves in turn, press one piece, align the petioles, and put them in a sealed box.

5. After all cotyledons are coded, evenly spread the remaining sauce on the surface and put it in the refrigerator for 3 days to eat.