1. 1. Dehull and wash edamame, drain and set aside.
2. Lean pigs, mince fat meat, and separate fat and lean.
3. Wash pickles and mince; mince ginger and slice garlic for later use.
4. Heat the pan and add the minced pork.
5. Stir the oil over medium heat until the fat becomes small and yellowish, and put on the lean shredded pork.
6. When the lean pork shreds change color, add ginger and garlic and stir fry together.
7. Pour in a little dark soy sauce and stir-fry to evenly color.
8. Pour the edamame and stir fry for about 2 minutes.
9. When the edamame is broken, add the chopped vegetables and stir fry for about 1 minute.
10. Add a pinch of salt one by one.
11. A few black peppercorns.
12. Add a little sugar.
13. Finally, add vegetable essence and stir-fry well.
Tips:1. Add some black pepper to taste better.
2. It is best to buy edamame and peel it by yourself. It is fresher. It is better to choose a fuller edamame husk.
3. The pickles are marinated by themselves, so you can control the saltiness by yourself! If you buy pickles, you have to taste it first before giving the salt!
4. If you like the tender texture of shredded pork, you can add cornstarch and cooking wine in advance to marinate for about ten minutes; we like a bit chewy texture. This all varies from person to person!
