1. Cut the capers into small pieces, and cut the noodles into thin strips for later use
2. Heat the pot to dry the capers to dry the water (no seasoning is needed in this step)
3. Chop pork into minced meat, add starch and mix well
4. Sour ginger and sour chili shredded
5.
Heat oil in a wok, add sour ginger and sour chili until fragrant.
Add the minced meat and stir fry with some salt and dark soy sauce.
6.
Pour in capers and stir fry together, sprinkle in a small amount of sugar to enhance the flavor.
(Capers are already very salty, no need to add salt)
Ride out
7. Pour the vinegar, light soy sauce, and pepper oil in the powder skin; add ginger and garlic, and stir well. Soak for about 20 minutes to make it delicious.
8. Mix the noodles with the capers and minced meat, mix well.
Tips:1. The tamarind beans must be roasted first and then fried, otherwise the taste will not be good, and there will be astringent sour taste.
2. Be sure to sprinkle some sugar before frothing the capers, so that it will not be too sour and the taste will be better.
3. I personally think that pepper oil is the key when it comes to cold vermicelli. A little pepper oil will give the finishing touch
