1. Go to the cabbage to help keep the core.
2. Wash and cut filaments vertically.
3. Cut dried tofu into thin strips.
4. The vermicelli is cooked.
5. Pull cold.
6. The shredded tofu becomes soft and cool.
7. Lean pork shreds are fried in oil.
8. Dried tofu shreds, vermicelli controlled dried water and cabbage shreds, and lean pork shreds are placed in a basin. Add white vinegar, salt, sugar, mustard oil, minced garlic, tempeh spicy oil and mix well.
Tips:The main point of the cold dish is to have more vinegar and garlic to taste it. Taste as you mix and adjust the addition of vinegar and sugar. This dish feels sweet, sour and slightly spicy.
