1. Prepare a bottle of gravy
2. Wash the edamame and cut off the head and tail with scissors
3. Add clean water to the pot, put in the edamame that has been cleaned and cut the two ends, add a few slices of ginger, a small chili and a small amount of salt. The salt is used to make the edamame look greener and will not turn yellow.
4. Do not cover the pot until the water boils and cook for about five minutes, turn off the heat. After turning off the heat, immediately put it in cold water and cool it down until the edamame is completely cool, control the moisture, put it in the fresh-keeping box, add the gravy and soak in the refrigerator overnight
5. Take it out the next day and put it aside
