1. Soak dry rice noodles in cold water one night in advance.
2. Wash the lean pork meat, shred it, add an appropriate amount of salt, pick up the cooking wine and marinate for 10 minutes.
3. Chopped capers. (The capers I use are pickled by myself. If you buy capers, it’s best to wash them)
4. Shred a little ginger.
5. Heat up the wok, pour in some oil, add shredded pork and ginger and stir fry.
6. After the shredded pork has changed color, add the ground capers and chili bean paste (with your favorite hot sauce) and stir well.
7. Add appropriate amount of boiling water, cook for 2-3 minutes, add salt to taste according to your taste.
8. Take another pot, add water to a boil, add an appropriate amount of rice noodles and blanch until there is no hard core.
9. Put the rice noodles in a bowl, add an appropriate amount of soup, and stir.
10. Add spinach or greens blanched in advance, and then add some shredded capers.
