Fried hemp leaves

Take 500 grams of flour, add an appropriate amount of white sesame seeds and black sesame seeds, a small amount of edible salt and oil, and mix with cold water to make dough.

Mix the ingredients into a smooth dough and let it rest for 15 minutes. Keep the dough as firm as possible, so the sesame leaves will be crispier.

Cut the proofed dough into portions.

Roll the dough into sheets, trying to make them as thin as possible, so they will be crispy when fried.

The rolled-out dough is cut into shapes you like. I just cut it randomly, without any specific shape.

Heat the oil to 60% hot, then fry it in the pan over medium heat throughout. Sichuan pepper leaves are relatively thin, and if the temperature is too high, they can easily turn black, affecting the taste.

Place the dough pieces into the pot to set their shape, then immediately flip them. Keep stirring with chopsticks to prevent them from burning.

Fry until both sides are golden yellow, then remove and drain the oil.

The hemp leaves are golden and crispy, with a strong sesame aroma. They can be eaten as a snack or as a staple food.