1. All ingredients are ready.
2. Soak the peanuts for 20 minutes.
3. Wash the carrots and dice, and dice the ham.
4. Peel the edamame into soybeans, wash, and peel the garlic cloves for later use.
5. Dry pickles soak both sides to remove the salty taste and impurities.
6. Heat the wok, pour in a proper amount of cooking oil, add green onions and ginger until fragrant.
7. First, stir fry the edamame.
8. After the beans and rice change color, pour in the peanuts and stir fry.
9. Pour in pickles and stir fry, add appropriate amount of light soy sauce, oyster sauce, and sugar.
10. Put in the right amount of water, whichever is not over. (Add a small amount of water several times in the middle) Cover the pot and simmer for about 15 minutes.
11. After the edamame is soft, add carrots and diced ham, simmer for 2 minutes, add chicken essence, mix well, turn off the heat and transfer to a plate.
