Choose edamame: Choose fresh green edamame as ingredients. Do not choose edamame that has become old. The edamame that has turned yellow is no longer fresh. Choose plump and emerald green edamame.

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First wash the edamame, and then remove both ends of the edamame.

There are also edamame beans that do not have both ends cut off. It is strongly recommended to cut off both ends of the edamame beans so that the edamame beans can be more delicious.

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After washing the edamame, put it in a basin, sprinkle more salt and rub the edamame with your hands. This can remove the hair on the edamame. Could be more tasty.

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After rubbing, pour cold water into the basin and soak in salt water for 20 minutes. The lower the salt content of the water, the longer the soaking time. The purpose of soaking in salt water is to prevent the finished edamame from turning yellow, because the salt can stabilize the chlorophyll in the edamame.

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First boil water in a large pot, add enough water, then add star anise, pepper, cumin, and ginger slices, and cook until the flavor develops. Add edamame. Add enough water to ensure that no water is added during the cooking of the edamame to prevent the edamame from being cooked for a longer time, which may cause the chlorophyll of the edamame to be destroyed and turn yellow.

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When cooking edamame, be sure to cook it for about 7 or 8 minutes with the lid open over medium-low heat, and then pour cold water over it. The purpose of cooking edamame over low to medium heat, opening the lid, and strictly controlling the time and running it under cold water after cooking is to prevent the edamame from turning yellow at high temperatures for a long time and to ensure that the edamame does not discolor.

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