Fried edamame with minced meat and winter vegetables in Nanchong. Put the meat stuffing into a bowl, add cooking wine for curing, wash the red pepper, remove the pedicle, slice it obliquely, pour oil into the pot, heat it to 70% heat, add the meat stuffing, stir-fry it until it changes color, and continue to stir-fry it for half a minute with medium fire to dry the water in the meat stuffing, which will taste better. Wash the pan that has been fried with minced meat, boil it, pour in oil, heat it to 50%, add winter vegetables to low heat, stir-fry them for 1 min, and when the flavor of winter vegetables comes out, add edamame and pepper slices and stir-fry them over high heat 1 min. Add the meat stuffing, stir in the soy sauce, stir well with water and sugar, and simmer for 2 minutes until the soup is almost dry.
Or make it into scallions and Nanchong winter vegetables. Prepare winter vegetables, razor clams and chopped green onion. Add water and salt to the pot and bring to a boil. Boil the razor clam until the shell is opened, and then take the scalded razor clam out of the pot for later use. Add oil to the hot pot, and the chopped green onion will burst into fragrance. At the same time, stir-fry the winter vegetables together until they taste. Finally, return the scalded razor clam to the pot, stir-fry it evenly and taste it.