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- Ingredients -
7 bundles of fermented perilla leaves, 3 Kelps, 1 onion,
8 scallions, One and a half carrots, Onionskin, 400ml pepper powder, 200ml sand lance extract, 14oz minced garlic, 1/4tsp ginger pouder, 6tbsp sesame salt, 6 dried peppers(cut them), 200ml starch syrup, 200ml soy sauce, 2tbsp cooking wine, a fistful of dried shirimp,
A fistful of dried shiitake, 5 Large-eyed herrings,
400ml thick soy sauce

- recipe -
1. After soaking fermented perilla leaves all day, wash them 3 times.
Boil them for 20 min in boiled water.
2. Put onions, scallions, Large-eyed herrings, shiitake, dry shrimps,
onionskin, gingers in lint filters.
3. Put the lint filters, 400ml thick soy sauce, 200ml soy sauce in a pot.
4. Add 1.6 liter water, 2tbsp cooking wine and boil them for 25 min.
5. Cut scallions and carrots. Wash the 20min-boiled perilla leaves 2~3
times.
6. Scoop kelps of boiled spicy soy sauce and add 500ml water to
season it.
7. Lift the lint filters and cool them. Cut the stems of perilla leaves.
8. Add boiled1500ml tasty soy sauce to cut scallions and carrots.
9. Add 7oz minced garlic, sliced dry peppers, 6tbsp sesame salt,
200ml starch syrup, 400ml pepper powder and soak them for a
while.
10. Add 1/4tsp ginger powder, 100ml sand lance extract,
and cover 4~5 of perilla leaves at once with the sauce we made.

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