‼️Spicy and tangy flavorful cold tossed edamame 💯 Easy to make, zero failures

Prepare the ingredients. Wash the edamame and trim the ends of the pods. This will help the edamame absorb the flavor better when mixed and also make it easier to open. Peel and chop the garlic, finely chop the bird's eye chili, and cut the dried chili into segments.

Put water in the pot and bring it to a boil, add 2 star anise, the cooked edamame will taste better.

Add 1 teaspoon of salt, giving the edamame a base flavor when boiling.

Add the edamame. When cooking edamame, you must put them into boiling water, and do not cover the pot.

Add a few drops of cooking oil to keep the edamame green and prevent discoloration.

Add 1 teaspoon of baking soda; it has the same effect as adding cooking oil, making the edamame more vibrant green. If you don't have baking soda, you can skip it.

Boil the edamame in a pot for 6 minutes until the texture is just right, then take them out and rinse several times with cold water, draining the water afterward.

Add minced garlic and small chili peppers; cold dishes definitely taste better with lots of garlic.

Heat the oil in the pan, add the Sichuan peppercorns and fry until fragrant, then turn off the heat.

Add the dried chili segments and use the residual heat to fry out the fragrance of the chili,

Pour hot oil over the minced garlic and small chili peppers to bring out their aroma, then add 1 spoonful of salt. Adjust the amount of salt according to your own taste.

Add 1 spoon of white sugar. White sugar enhances the freshness of the taste, but if you don't like it, you can omit it.

Add 3 tablespoons of light soy sauce; do not use dark soy sauce for cold dishes.

Add 4 tablespoons of Beijing rice vinegar, aged vinegar, or aromatic vinegar, just choose the type of vinegar you like at home.

Add 1 tablespoon of sesame oil, which in some places is called 'ma you' or 'small grind sesame oil'.

Mix well and refrigerate for more than 30 minutes before eating to allow the flavors to develop.

Take it out of the fridge when eating, and you can start eating immediately. It's super sour and spicy, very appetizing, and a cold dish not to be missed during edamame season.

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