1. Materials are ready.
2. Add water to the pot, add bay leaves and star anise.
3. Add 2 teaspoons of salt and 1 tablespoon of cooking oil to a boil.
4. After the water has boiled, add the edamame and blanch for about 3 minutes.
5. Take out the blanched edamame twice, drain it in cold water, and transfer it to a large cold bowl.
6. Add the right amount of salt, light soy sauce, steamed fish soy sauce, vinegar, pepper and a little sugar.
7. Mix well with chopsticks.
8. Heat oil in the wok.
9. Add minced ginger, minced garlic, Chinese pepper, and dried chili to choke.
10. Pour it on the edamame while it is hot.
11. Just mix it well.
Tips:1. After washing the edamame, it is easier to taste when cutting off both ends of the salad.
2. The mixed edamame tastes better when refrigerated slightly.
