1. Edamame is not easy to taste, so it is necessary to deal with it in advance, peel and wash the edamame.
2. Put an appropriate amount of water in the pot, add salt and aniseed, and bring the water to a boil.
3. Add edamame and cook for 3 minutes, remember that 3 minutes is good. At this time, the taste is the best and the color is beautiful.
4. Quickly put the boiled edamame grains into a bowl of cold water with salt. This is the key to making the edamame green.
5. Peel the eggplant and cut into diamond-shaped pieces.
6. Sprinkle in dry starch to prevent the eggplant from eating too much oil during frying.
7. Mix well....
8. Pour oil into the pot, and put the starch-coated eggplant into the pot when the oil is 70% hot.
9. Fry until the eggplant is golden brown and remove.
10. Leave the bottom oil in the pot, add the minced green onion and ginger, add garlic and stir fry until fragrant, add salt, chicken essence, rice wine, soy sauce (less), sugar (a little more), sesame oil, and a small amount of water to boil.
11. Add water and starch to make juice.
12. Pour the fried eggplant into the pan and stir-fry, let the soup completely cover the eggplant, and finally add the cooked edamame and stir-fry evenly.
