Wash the peanuts (wash several times until the dust is out, the peanut water washed out is clear). Fill the water in the pot without the peanuts and half fingers, boil the fire, and simmer for 15 minutes. Cool and ready to eat
Wash the edamame and soak it in salt water for half an hour. Add water to the pot and not pass the edamame. Put the salt, the anise, the onion, the ginger and the pepper into the pot and boil them. Cook and boil for 15 minutes.
1 I cook all at night, then put the refrigerator for one night and eat the next day, so that the cooked peanuts add flavor. 2 After the peanuts are washed, in order to get a quicker taste, you can take a general shot of the peanuts, so that the peanuts have cracks and they will taste better when cooked. The cooked peanuts can also have a taste. 3 The edamame is ready to eat, but I advocate soaking in the soup. The longer the soaking time, the more the edamame tastes.