Operation steps of pickling perilla leaves:
1. Wash fresh perilla leaves with clear water, rub them with salt and leave them for half an hour.
2. Stir Chili powder, fish sauce, chopped green onion, garlic, soy sauce, sugar, sesame and Chili sauce with a little water to make a sauce.
3. Wash leeks, onions and green peppers; Cut leek into half a centimeter long, green pepper and onion into small pieces.
4. Pour the chopped leek, onion and green pepper into the sauce and stir well.
5. Wash the pickled perilla leaves with clear water and control the water.
6. Put on disposable gloves, spread the sauce prepared in advance on the perilla cotyledons and evenly spread it on the square surface.
7. Put the sauce in a fresh-keeping box, and put all the perilla leaves dipped in hot sauce in the fresh-keeping box neatly.
8, cover, marinate at room temperature for one day, and eat after one day.
9. Pickled perilla leaves can be eaten for many days in the fresh-keeping room of the refrigerator.