1. Prepare the ingredients, 150 grams of edamame and 150 grams of goat eye peas.
2. Cut off the tail of the edamame, tear off the old tendons of the sheep eyed peas, and wash them separately.
3. Pour an appropriate amount of oil into the pot, and stir-fry the goat eye peas first.
4. Then put the edamame in the pot and stir fry together evenly.
5. After stirring, add a little salt and stir well.
6. Add another spoonful of light soy sauce.
7. Stir them with a spoonful of hoisin sauce.
8. Add a red pepper and add appropriate amount of water.
9. Cook until the edamame becomes crispy, the soup is thick and seasoned with a suitable amount of sugar, then turn off the heat.
10. Fresh and delicious, slightly spicy with a bit of sauce, even better than big fish and meat,
Tips:The edamame should be fried to remove the tail, and the lamb-eyed peas should be torn off the old tendons. The taste is good and easy to taste.
