1. Prepare the ingredients, the edamame is peeled in advance
2. Wash the prepared green onion, ginger, pepper and carrots, and cut them for later use
3. After washing the pork, separate the fat and lean meat into small pieces
4. Heat a wok, add a little rapeseed oil, and sauté the next half of the green onion and ginger
5. Put the diced fat into a pot, turn on a low heat to stir the fat into a flavor, and stir out the lard
6. Look, the oil in the pot is a lot more than in Figure 4, and then add the lean meat
7. After stir-frying and changing color evenly, drip a little cooking wine along the side of the pot to remove fishy smell and increase aroma
8. Pour the washed edamame
9. Add a little warm water and sugar, and cover the fire
10. Bring to a boil and add a little dark soy sauce, then cover and turn to low heat
11. Simmer for 3~4 minutes, add the peppers and carrots, add some salt and salt, and stir-fry evenly on high heat
12. Add the remaining scallions, sprinkle a little MSG at the end, stir-fry and turn off the heat, the super delicious food can be cooked
1. My family likes to buy edamame and eat it and peel it now, fresh and hygienic; if you have too much time, you can also buy edamame that has been peeled by a vendor
2. Wash the fat and lean meat and cut them separately. When cooking, you can first stir the fat to make the oil juice, and then use it to cook the vegetables more fragrant and not greasy
3. For those who like light color, you can use light soy sauce and soy sauce instead of dark soy sauce, but my family prefers heavy color and more appetite when eating this dish.
4. Regardless of whether it is stir-frying or braising or stewing, remember: salt and salt should be put later, so that it can be delicious without destroying the nutrition of the ingredients themselves.