1. Wash the edamame several times, rinse, and then soak in salt water for 10 minutes to remove surface residue.
2. Take out and drain the water, and use scissors to cut in both ends, leaving a small opening for easy flavoring.
3. Pour into a casserole, add 2 tablespoons of salt, one dry red pepper, a few Sichuan peppercorns, two bay leaves, one star anise, and an appropriate amount of white pepper.
4. Add just enough water to cover the edamame and a small amount of sesame oil.
5. After the water boils, open the lid of the pot, turn to medium-low heat and cook for about 5 minutes. The edamame is cooked through and the salted edamame is ready.