1. Wash fresh edamame, green and red peppers and set aside.
2. Smash the edamame with a garlic mortar for smashing garlic into a puree, mince the green onion, shred ginger, and slice garlic.
3. Pour oil in a hot pan, add green onion, ginger, garlic and stir fry until fragrant, then add green and red pepper, stir fry until fragrant, pour in the crushed bean paste, continue to fry, add a little sugar, two drops of wine, and continue Stir fry, add salt, fry until the bean paste is cooked, add chicken essence and stir fry, the delicious fried bean paste is out of the pot.
Tips:1. Add a little more oil when frying the bean paste, because the bean paste is easy to stick to the pot and has to be stir-fried constantly. I don't like the oily ones, so I added some water and simmered them for a while while frying the bean paste.
2. The bean paste is best to be smashed with a garlic mortar. If you want to save trouble, you can also use a knife to chop it, or use a cooking machine to make a puree, but it is not as good as the smashed taste.
