Steps

1. Peel and cut 150g of lotus root into 4 pieces, then slice into 5mm thick pieces. If using smaller lotus roots, cut into irregular pieces.
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2. Soak the cut lotus root in water for about 5 minutes to remove bitterness.
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3. Peel and cut 1/4 onion (50g) into bite-sized irregular pieces.
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4. In a bowl, mix together 1.5 tbsp vinegar, 1.5 tbsp water, 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp ketchup, and 0.5 tsp potato starch.
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5. Season 200g of pork cutlets with salt, tear into bite-sized pieces, and lightly squeeze to form them together.
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6. Coat the surface of the formed pork with potato starch. This step helps retain moisture and keeps the pork tender and juicy when cooked, allowing the sauce to adhere better.
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7. Drain the bloomed lotus root and coat the surface with potato starch. Coating with potato starch helps the sauce cling well to the lotus root.
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8. Heat oil in a frying pan over medium heat.
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9. Place the potato starch-coated lotus root and pork in the heated frying pan and cook until browned.
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10. Flip the ingredients when browned.
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11. Reduce heat to medium-low, add the cut onion, cover, and steam for 2 minutes. Steaming allows the ingredients to cook through while keeping the lotus root crispy and the onion tender with a slight bite.
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12. After steaming for 2 minutes, mix everything together.
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13. Stir the prepared sauce mixture well, pour it into the frying pan, and cook while tossing with the ingredients until thickened.
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14. Once the sauce has thickened and coated the ingredients, plate and serve. Enjoy!
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