Accessories: whitebait sauce, boiled juice, shrimp sauce, Chili powder, syrup, sesame.

Seasoning: onion, garlic, soy sauce, salt and oil.

1. Wash the perilla leaves one by one. If you have a good mouth, you can go directly to the second step. If you like the soft and waxy taste, stack a few perilla leaves one by one and steam them in a pot (I personally recommend this method). After the water in the pot is boiled, put the perilla leaves on the drawer and steam for 5~ 10 minutes. Time is also adjusted according to taste. The longer the time, the softer the perilla leaves will become.

2. Cut chopped green onion and garlic (don't put garlic if you don't like garlic), find a bowl, pour shrimp sauce, whitebait sauce, Tahiti boiled juice, syrup, soy sauce, a little salad oil, add salt, add pepper powder and sesame seeds as appropriate, and add more if you like spicy food. Finally, add chopped green onion and garlic and stir well.

Note: If you don't like this complicated person, use the super simple cooking method. Please use Chili sauce instead of Chili powder, salt, soy sauce, etc. Add shrimp paste, fish sauce, sugar water, garlic, onion and sesame.