1. The edamame bought from the supermarket is peeled and washed, and the carrots are cut into diced pieces of the same size.
2. The pork is also cut into similar size cubes.
3. Wash the peppers, garlic and ginger well and cut them.
4. Heat the pan, pour in a proper amount of oil, add the diced pork and fry until the color changes.
5. Pour the ginger and garlic, then pour in the carrots and edamame, and stir-fry evenly.
6. Add chili.
7. Add a teaspoon of salt, a tablespoon of light soy sauce, half a bowl of water, stir well, cover the pot and cook for three minutes.
8. Open the lid, stir fry to collect the juice, turn off the heat when the soup is almost collected, and be careful not to completely dry it.
9. Finally, pick up the pot and put it on the plate.
Tips:1. The edamame folder should be full of grains, emerald green in color, without bug eyes or rotten, dry and not sticky. You can also buy peeled edamame directly, which is more expensive. Generally, peeled edamame is about half of the unpeeled amount. I have about 400 grams of edamame tongs here, and I peeled almost 200 beans.
2. Carrots can be put or left, and the color is better.
3. If you don't like spicy food or have children at home, don't put peppers, add some shiitake mushrooms and pleurotus eryngii.
