1. Prepare the required ingredients.

One catty of edamame, pepper, star anise, fragrant leaves, cinnamon, Amomum tsaoko, cardamom, dried pepper, salt, edible oil and purified water.

Two. Specific practices

1. Soak fresh edamame in light salt water for 30 minutes, and then scrub it clean for later use.

2. Put pepper, star anise, cinnamon, fragrant leaves, Amomum tsaoko, cardamom, fennel and other spices into the material bag together, add enough purified water into the pot, then put the star anise bag in, and bring it to a high fire to boil water.

3. After the water in the pot is boiled, pour the washed edamame into it, then add a spoonful of salt and a little cooking oil. These two steps are very important and must not be missed.

4. Bring the water to the boil with high fire, and then turn to low fire to continue cooking 15 minutes. Don't cover the whole process. This step is extremely critical. After the cover is put on, the color of edamame will turn yellow.

A green and full salted edamame is ready. Don't take it out when it's done. Soak for half an hour and it will be more delicious. Let's summarize the correct way to pickle edamame. As long as you remember these three steps, the boiled edamame will be green and full.

Key 3 steps

Add salt after the water boils. Adding salt is seasoning first, and the most important thing is to keep the edamame bright green.

Add salt and then put oil. Oil can prevent soybeans from turning yellow.

Don't cover the pot when cooking. As soon as the pot is covered for stewing, the edamame will shrink, resulting in fullness after cooking.