Tools/ingredients: soybean 1 kg, pork belly 1 small pieces, two green peppers, several slices of ginger, two cloves of garlic, salt 1 spoon, chicken essence 1 spoon and pepper 1 spoon.

1. Peel the edamame, put it in a pot and soak it for a few minutes, then rub off the white film on the surface by hand, clean it, take it out and control the moisture.

2, pork belly peeled and diced into plates, green and red peppers cut into circles, ginger, garlic and onion diced, and set aside.

3. Add water to the pot to boil, add a spoonful of salt and a few drops of vegetable oil, and pour the edamame into the pot and blanch for 2 minutes.

4. Cook edamame until it is 80% mature, then take it out, soak it in cold water, and then take it out and control the water for later use.

5, put a spoonful of oil in the pot to heat, pour the pork belly into the pot and stir-fry it with a medium and small torch.

6. Stir-fry the pork belly until it is slightly yellow, then add cooking wine and stir-fry the alcohol, then add 2 tablespoons of soy sauce and half a spoonful of soy sauce, and stir-fry the sauce over low heat.

7. Stir-fry the fragrance of soy sauce, add onion, ginger and garlic, and stir-fry the fragrance.

8. Add edamame, stir-fry over high fire 1 min, stir-fry edamame until cooked, and then add salt, chicken essence and pepper.

9. Continue to stir-fry evenly on the fire, stir-fry the seasoning to taste, and finally take a spoonful of starch water and thicken the starch juice on the fire.

10, plate and serve.