Ingredients: 500 grams of edamame, 5 bay leaves, 3 pieces of ginger, 3 dried red peppers, 2 star anise, appropriate amount of salt, and appropriate amount of water.

1. Rinse the fresh edamame repeatedly.

2. Add edamame, bay leaves, ginger, dried red pepper, star anise, salt and appropriate amount of water to the pot.

3. After the fire comes to a boil, cook over medium heat for 20-25 minutes.

4. Turn off the heat and let it cool for 2-3 hours.

Salted edamame is a traditional snack in Shanghai and belongs to Shanghai cuisine.

This dish is fragrant and tender, and is best enjoyed with wine.

It is an indispensable delicacy during the Mid-Autumn Festival.

Edamame is an annual herb of the genus Soybean in the Fabaceae family.

Edamame is 30-90 cm tall. The stems are thick, upright or nearly winding at the upper part, densely covered with long brown bristles. The leaves usually have 3 leaflets. The racemes are short with few flowers and long ones with many flowers. The pods are plump and oblong.

Slightly curved, drooping, yellow-green densely covered with long brown hairs, seeds oval, nearly spherical, oval to oblong.