Ingredients

Half a box of edamame kernels, half a piece of tenderloin, 2 cloves of garlic, 2 small red peppers, appropriate amount of salt, appropriate amount of white pepper, 1 tsp of allspice, cooking wine 1 spoon, 1 tsp garlic chili sauce, a little water, 1 tbsp sesame oil, a little olive oil

Method

1. Pound half of the meat with a meat mallet on both sides. Take a bite, cut into cubes, add appropriate amount of salt, white pepper, 1 tsp allspice and 1 tsp cooking wine and spread evenly with your hands, put it in the refrigerator.

2. Wash half a box of edamame kernels and remove the skin.

3. Make minced garlic from 2 cloves of garlic.

4. 2 small red pepper cut flowers.

5. Heat a non-stick pan over low heat, add a little olive oil and spread it evenly with a spatula, add step (1) and stir-fry until cooked for 5 minutes.

6. Heat a non-stick pan over low heat, add a little olive oil and spread it evenly with a spatula, add steps (3) and (4) and sauté until fragrant.

7. Add step (2) and a little water and stir-fry until the edamame kernels are almost cooked. Add step (5) until the meat is almost cooked. Add a little salt, 1 tsp garlic chili sauce and 1 tablespoon sesame oil, stir-fry evenly and serve on a plate.