1. Chop the capers, add 1 tablespoon of light soy sauce to the minced pork, stir the rice wine until it is sticky, prepare the chopped pepper
2. Warm oil in hot pot
3. First add the chopped pepper to burst the fragrance
4. Put the minced pork into the pot and stir until it changes color and smells good
5. Then add tamarind beans and stir-fry continuously to make the beans all change color
6. Add a little sugar and stir-fry evenly, then turn off the heat
7. Served, hot and sour and crispy, very good for dinner
Tips:1. White sugar can improve the umami taste. If this amount of sugar does not taste sweet, you can leave it out if you don't like it.
2. Different tamarind beans are different in saltiness. Try it before cooking. If it is too salty, use water to soak some of the saltiness. Don't soak it for too long to avoid losing the original flavor of the food.
