Sweet and Sour Pork Pancake, Getting the Ketchup-Soy Sauce Ratio Right Gives You Authentic Chinese Restaurant Flavor

Steps

1. 1

   Slice the pork shoulder thinly to 0.5cm thickness.

2. 2

   Marinate with 1.5 tablespoons of cooking wine, a pinch of seasoned salt, and black pepper.

3. 3

   Mix 4 tablespoons of frying mix and 6 tablespoons of water to make the batter.

4. 4

   Heat plenty of cooking oil in a pan and spread the battered meat as thinly as possible.

5. 5

   Cook both sides over medium-low heat for 10 minutes.

6. 6

   Once fully cooked through, set aside.

7. 7

   Add onion, carrot, and cheongyang chili pepper to the pan with the sauce ingredients and bring to a boil.

8. 8

   When boiling, add 1/2 tablespoon of vinegar, a pinch of fine salt to season, and thicken with cornstarch slurry.