2. Wash the bought edamame, put it in a basin, sprinkle more salt, and rub it with your hands, so that the Mao Mao on it can be removed and it is easy to taste. Pour the kneaded edamame into salt water and marinate for 1 hour. If there is less salt, marinate it for a while.
3. In the process of pickling edamame, you can cut a small mouth at the stalk at the end of edamame to facilitate flavor enhancement.
4. It is advisable to add a proper amount of water to the pot without edamame, then add salt to the water and drop a few drops of salad oil. Seasonings such as pepper, star anise and ginger can also be added.
5. Boil the water in the pot, then add the edamame, and don't cover it. After the fire boils, turn to medium heat and keep boiling, and continue to cook for 6 to 10 minutes.
6. When the edamame is boiled, turn up the edamame at the bottom with a shovel in time, and turn it every 2 minutes or so.
7. Turn off the heat immediately after the edamame is cooked, but don't take it out immediately. Let the edamame continue to soak in the water for a while before it is completely tasty.
8. Taste every 10 minute. When the taste is just right, take out the edamame, drain it and put it on a plate. It tastes better after being chilled in summer.