1, first we wash the perilla leaves with clear water, and then drain the water for later use.
2. Then we chop garlic and ginger. Don't chop both millet and fragrant rice to avoid being too spicy. Put 1-2 slices of lemon.
3. Then mix a bowl of juice with balsamic vinegar, soy sauce, steamed fish with soy sauce, soy sauce and sugar, as shown below.
4. Then pour into a container filled with ginger and garlic, add a little Chili powder and mix well, as shown below.
5. Then put the perilla in a fresh-keeping box, spread some marinade and divide it into several layers, as shown in the figure below.
6. Then wipe all the perilla leaves, pour the remaining marinade in, put it in the refrigerator for one night, and you can eat it the next day.