1. Material preparation. Peel the winter melon, then cut into thin slices, not too thick. Then clean the edamame and winter melon, and drain the water as much as possible, otherwise it will splash easily when poured into the oil pan.
2. Clean and water-free non-stick pan, and finally use non-stick pan. Pour in corn oil, heat the oil on high heat, add shredded ginger and stir fry.
3. Then pour in the edamame and start to stir fry. Be patient and stir fry for a while, about a minute.
4. Pour in the winter melon slices and stir fry together for 1 minute.
5. Then put in clear water, just skip the ingredients. The fire brought the soup to a boil. Then turn to medium-low heat and cook.
6. It needs to be boiled until the winter melon is almost transparent. Add mustard and cook for a while.
7. Finally, add salt and chicken essence to taste. Stir and cook for half a minute.
8. Turn off the heat, put it in a bowl, just a soup bowl.
Tips:1. The winter melon should be thinly sliced. It's better if it's cooked through.
2. Add mustard at the end.
