1. Choose fresh edamame (not too full, personally like to eat tender ones), wash the fur on the outer skin, and cut off both ends. Add water to the stock pot, boil the aniseed, add some salt, add edamame, and cook for 8-10 minutes
2. Drain the water, don’t overcook the beans (I’m a bit big this time)
3. Heat the oil, add garlic and chili and stir fry until fragrant
4. Put in edamame, add cooking wine, salt, a little boiled water, and stir fry until all the flavor is submerged, and you can start the pot
5. A pot full, we two ate half of it in one go
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