1, raw materials: fresh edamame, fragrant dried (which can be replaced by smoked dried in the north), red pepper, pickled mustard tuber and pork tenderloin.

2, seasoning: soy sauce, chicken essence, sugar, starch.

3, peeled and washed edamame, dried incense, red pepper, mustard tuber were washed and shredded respectively.

4. Shred pork tenderloin and marinate with soy sauce, chicken essence, sugar and starch for ten minutes.

5. Heat the oil in the pot. When it is ripe, first pour in incense and stir-fry until the surface is golden, then add shredded mustard tuber and stir-fry until the surface of mustard tuber is white and dry.

6, change the fire, and enter the edamame in turn. Stir-fry the red pepper (no need to add salt, because mustard tuber has salty taste) for later use.

7. Heat the oil in the pot, add the shredded pork and stir fry quickly. After the juice is dry, add the method (4) and stir-fry evenly.