Wash edamame and control dry water for use. Wash and dice the bell peppers. Peel and mince garlic.
Put the pot on the fire and let it boil. Drop some oil in the water, put salt, add edamame and cook for three to four minutes. Pick up the dry control water for use.
Put the oil in the hot pot and fry the cashews until golden brown.
Leave the bottom oil in the pot to add garlic and scent. Add edamame, salt, and MSG cashews and stir well out of the pan.