Traditional Sauce-flavored Double Beans Playing with Pigs

Overview

It's passed down from ancestors, whoever eats it will know about it, but I won't tell ordinary people.

Wash the edamame, rub off the bean clothes, soak in water and set aside.
It is best to cut the lean pork into cubes, marinate with sesame oil, minced garlic, shredded ginger and scallions, cooking wine, for about 10 minutes.
Wash the dried tofu, cut into cubes, soak in water and set aside.
The size of dried tofu cubes is as shown in the picture.
Heat the pot, add an appropriate amount of vegetable oil, sauté the onion, ginger and garlic until fragrant.
Pour in the marinated diced lean meat and stir-fry over low heat for about 5 minutes. When it changes color, add a little soy sauce.
Pour in the soaked edamame, stir-fry evenly, cook over medium heat for about 5 minutes, and add appropriate amount of water.
It is advisable to submerge the edamame, cover the pot, and simmer for 5 to 10 minutes.
When the water is still wet, open the lid and stir-fry evenly.
Add the soaked dried beans into the pot and stir-fry evenly for 3 minutes.
Add about three tablespoons of bean paste, stir-fry evenly, then add an appropriate amount of water, cover the pot, and simmer over low heat for about 10 minutes.
When the water is still wet, open the pot, stir-fry, add a little salt and oyster sauce to taste, be sure not to make it too salty, and remove from the pot. You're done.