Preparation materials: one egg, 100 grams of perilla leaves, appropriate amount of peanut oil, a little salt, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of ginger powder, appropriate amount of light soy sauce.

1. Wash the perilla leaves and set aside.

2. Beat the eggs and set aside, peel and slice the garlic and set aside.

3. Heat the oil in the pan, pour in the egg liquid, fry until cooked and set aside.

4. Heat the oil in the pan, add garlic slices, light soy sauce, pepper and ginger powder and stir-fry until fragrant.

5. Add perilla leaves.

6. Add eggs and salt.

7. Stir fry evenly and serve on a plate.

Perilla leaves can dispel superficial cold and have strong sweating power. It is used for superficial symptoms of wind-cold, such as aversion to cold, fever, and anhydrosis. It is often used with ginger; if superficial symptoms include qi stagnation, , can be used equally with Cyperus rotundus and dried tangerine peel. The perilla leaves used to promote qi and widen qi are used for spleen and stomach qi stagnation, chest tightness, and vomiting.

Perilla leaf is a delicious condiment widely used in the Wuchuan area of ??Zhanjiang in southern China. People often use its leaves to cook dishes, and its deliciousness is often compared with clams.