Peel the edamame shells and wash them. Remove the seeds from the green peppers, wash them and cut them into shreds.
Wash and shred pork, marinate with cooking wine, a little salt and a little starch for 10 minutes.
Peel off the bamboo shoot shell, wash and cut into shreds, and boil in boiling water for 3 minutes.
Pour an appropriate amount of oil into the pot, put the edamame into the pot, stir-fry until the discolored skin is wrinkled, and then take it out.
Pour an appropriate amount of oil into the pan again and place the marinated shredded pork in the pan.
Stir-fry the shredded pork until it becomes discolored, add bamboo shoots and stir-fry together.
Add edamame and shredded green pepper together in a pan and stir well. Season with salt.
Add a little water and turn off the heat after boiling.
It’s crispy, delicious, low in fat, and especially easy to cook.