Cold edamame

Overview

In the summer in Wuhan, this dish is definitely indispensable.

Materials are ready.
Add water to the pot, add bay leaves and star anise.
Add 2 teaspoons of salt and 1 tablespoon of cooking oil to the pot and bring to a boil.
After the water boils, add the edamame and blanch over high heat for about 3 minutes.
Drain the blanched edamame twice in cold water and put it into a larger cold mixing bowl.
Add appropriate amount of salt, light soy sauce, steamed fish soy sauce, vinegar, pepper and a little sugar.
Mix well with chopsticks.
Heat oil in a wok.
Add minced ginger, minced garlic, Sichuan peppercorns, and dried chili peppers and heat for a while.
Pour over edamame while hot.
Just mix slightly.