1. Soak the pickled vegetables in clean water for a while.
2. Cut the squeezed pickled cabbage into small pieces, and wash the edamame.
3. Shredded meat
4. Finely chop green onion, ginger, and red pepper.
5. Heat oil in a pan, add shredded ginger and lean meat, stir-fry to change color, pour some light soy sauce and stir-fry evenly, turn off the heat and serve.
6. Put oil in the pan, add green onion and ginger and stir fry until fragrant.
7. Add the pickled vegetables and stir fry for a while.
8. Add edamame and red pepper and continue to stir fry, add some light soy sauce, pepper powder and sugar and stir well.
9. Add a small bowl of water and heat over medium-low heat until the soup is almost dried.
10. Add the shredded pork, stir fry evenly out of the pan.
