1. Pick mint leaves, wash them, soak them in water for a while, and then control the water to dry.

2. Add starch, low-gluten flour and salt to the eggs.

3. Stir into batter. Pour mint leaves into the batter and stir well.

4. Heat the oil pan with a small fire, and put the mint leaves one by one (put them one by one, otherwise they will become hard blocks. The oil temperature is suitable to keep the mint leaves in a state of small bubbles around them, and keep the fire low after frying).

5. Fry until golden on both sides, take it out and put it on blotting paper to wash off the excess oil. Better eat it now.