Salt and Pepper Pepper Leaves

Name: Salt and Pepper Pepper Leaves
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pepper leaf; Some egg; Some starch; Some oil; Some Salt and pepper

by sice

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Zanthoxylum bungeanum leaf is the most delicate section of the tip of the branches picked when the Zanthoxylum bungeanum tree just tapped in spring. Pepper leaf heat, relieving pain, killing insects and curing cold accumulation. Zanthoxylum bungeanum leaves contain the faint fragrance of Zanthoxylum bungeanum, which is both nutritious and delicious 😊"

Ingredients

500g Pepper Leaf
Some Egg
Some Starch
Some Oil
Some Salt And Pepper

Salt and Pepper Pepper Leaves

1. Pick fresh leaves of Sichuan peppercorns and wash them with water

2. Add two egg yolks and starch into a paste into the pepper leaves and stir well

3. Put the oil in the wok, add the pepper leaves when the oil is 50% to 60% hot and fry until golden, remove the oil to control the oil. (The kitchen is too dark to take pictures😅)