Prepare 250g of edamame (soybeans in pods), 5 dried red chili peppers, 5 fresh red chili peppers, 1 garlic bulb, 20 Sichuan peppercorns, light soy sauce (natural flavor), cold dressing vinegar, sesame oil, and a pinch of salt. First, trim the tips of the edamame pods, wash them thoroughly, and place them into a cooking pot. I use a CorningWare pot for boiling. Once the water comes to a boil, turn off the heat immediately.
Do not cover the pot or add any seasoning, as CorningWare retains heat for a long time. Finely mince the garlic and slice the fresh red chili peppers into small rings. Rinse the boiled edamame with cold water once, then arrange them on a serving plate. Heat a wok or pan over high heat, add peanut oil (slightly more than usual for stir-frying), then add the Sichuan peppercorns, sliced fresh chili peppers, minced garlic, and dried red chili peppers. Stir-fry briefly, add salt, and immediately pour the mixture over the edamame on the plate. Drizzle with light soy sauce and cold dressing vinegar. I also add a small amount of black rice vinegar, as combining two types of vinegar enhances the flavor. Finally, add a few drops of sesame oil and serve.