(1) Soak the beans in the pot, rub each other to wash off the fluff on the epidermis, and control the water.

(2) Put clear water in the pot, until the edamame has just passed, add ginger slices, star anise, pepper, cinnamon, cardamom, dried pepper and fennel, and simmer for at least 20 minutes.

(3) Take advantage of the boiling time of brine to cut off both ends of each edamame to make it more tasty.

Pour all the chopped edamame into boiled salt water, and add salt, sugar and chicken essence. The amount of salt is twice as much as the usual soup. Here, the role of sugar is to hang out the umami flavor and make the bittern taste softer.

(4) Open the lid and cook the edamame for 10 minutes, then turn off the fire and pour in a bottle of Erguotou, which will make the edamame greener and have a faint bouquet. 6. Marinate for half an hour to make the edamame more tasty. Put the marinated soup in the pot to eat!

2, fragrant edamame.

(1) Cut off the two sharp corners of the washed green pods one by one with scissors. Cut off the ends of the pods to make the gravy easier to taste.

(2) Boil the cut pods in boiling water for 3-5 minutes, then take them out and drain them, and then put them on a plate for cooling. Don't cook hairy pods for too long to avoid crispy taste.

(3) Put the cooled hairy pods into a container, add Jiang Mo and bittern, soak for about 30-50 minutes, take them out, drain the water, and serve. The soaking and tasting process will be better if it is put in the freezer.

3. stir-fry edamame.

(1) Wash edamame and cut off both ends (good taste).

(2) Blanch in water for 3 minutes, take out, put oil in a wok, add onion, ginger, garlic and red pepper to stir fry, add edamame (garlic is delicious), add soy sauce (or soy sauce paste) and add sugar.

(3) Stir-fry until cooked, and pour sesame oil into the pot.