Salt and pepper leaves

Salt and pepper leaves

Overview

Zanthoxylum bungeanum leaves are the most delicate section at the tip of the branches of the Zanthoxylum bungeanum tree when they are first taken out in spring. Pepper leaves are hot in nature, can relieve pain, kill insects and treat cold accumulation. Zanthoxylum bungeanum leaves contain the faint fragrance of Zanthoxylum bungeanum, which is nutritious and delicious😊

Tags

Ingredients

Steps

  1. Pick fresh young pepper leaves and wash them with clean water

    Salt and pepper leaves step 1

  2. Mix the two egg yolks and starch into a paste, add it to the pepper leaves and mix well

    Salt and pepper leaves step 2

  3. Add oil to the wok. When the oil temperature is 50% to 60% hot, add the pepper leaves and fry until golden brown. Remove and control the oil. (The kitchen was too dark so I didn’t take pictures😅)

    Salt and pepper leaves step 3

  4. Sprinkle with salt and pepper and serve while hot😆

    Salt and pepper leaves step 4