1. Peel the edamame by hand, wash and drain; dice the pickled cucumber, rinse with water to dilute its saltiness; add the diced meat, add salt, sugar, and cornstarch and mix well.
2. With a little oil in the wok, stir-fry the marinated diced meat until mature.
3. Then stir-fry the edamame until ripe, add pickled cucumbers and diced meat in sequence, cook a little cooking wine or water, and dry before serving.
Tips:Because the salty taste of pickled cucumber and diced meat is sufficient, there is no need to add additional salt to avoid the taste is too salty.
