1, raw materials; A handful of fresh perilla leaves and two mint leaves. Seasoning: Chili noodles, a spoonful of cooked sesame seeds, soy sauce, sugar, salt, sesame oil, 2 aniseed, a small piece of cinnamon, pepper and shredded ginger.

2. Wash the perilla leaves and steam them in a steamer until they change color (the degree of steaming is adjusted according to personal preference).

3. Heat the spoon on the fire, add vegetable oil, add aniseed, cinnamon and pepper, stir fry over low heat, and pour in soy sauce to boil.

4. Add water to the spoon and bring to a boil. Pour in Chili noodles and stir until thick.

5. Mix Chili noodles, soy sauce, scalded Chili noodles, sugar, cooked sesame seeds, soy sauce, shredded ginger, sesame oil and shredded mint leaves.

6. Prepare a large bowl, put a cotyledon, brush a layer of material, and brush it in turn. Put it in the refrigerator and eat it a day later.

7. Tip: The cotyledons of Perilla frutescens must be fresh, and there are only 2 mint leaves. It is not recommended that you put too much salt. The amount of salt is three times that of cooking. It is recommended to do less and try not to leave it for too long.