The flowers are washed and drained. The onions and parsley are only cut into hard portions. The ginger slices, the shredded peppers, the perilla leaves are cut open, the soybean meal is soaked and drained, and cut with a knife. Add 2 tablespoons of water to the clams. Stir well
Hot pot hot oil to small fire into ginger, cardamom, basil leaves, millet spicy slowly squeeze out the fragrance, then turn into the fire quickly add coriander (half), onion, pepper and stir-fried a few
Add the scallions and stir fry a few times.
Pour the simmered juice and the remaining parsley, quickly mix and taste to adjust to your liking, until the sauce is close to dry
Load the plate, wipe it clean with a paper towel, and finish
Perilla can be cellulite and tastes unique