Perilla mussel
There is no limit on the amount of perilla leaves. You can put more of them you like. Because the scallops have been watered out, you can keep the fire on when frying
Step 1 . Minced garlic and ginger, chopped basil leaves
Step 2 . Prepare coriander and cut off the head
Step 3 . Prepare raw soy sauce, chicken powder, salt, sugar and pepper powder
Step 4 . Clean the scallops
Step 5 . After the water boils, pour the scallops into the pot
Step 6 . When the pot is boiled again, the scallops can be out of the pot
Step 7 . Drain the scallops
Step 8 . Start the oil pan, pour down the ginger and garlic until fragrant
Step 9 . When the ginger and garlic are fragrant, put the green mouth into the pot
Step 10 . Stir fry well over high heat
Step 11 . If there is burnt yellow in the pot, add all the seasonings and continue to stir fry
Step 12 . Then put the perilla leaves into the pot
Step 13 . Stir fry the perilla leaves and add a little coriander
Step 14 . Stir fry for a few times and then prepare to come out of the pot
Step 15 . Then you can load it.
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