Cut 1/2 squid into bite-size pieces, and remove the head, tail, skin, and intestines from 5 shrimp to season with 1 tablespoon of cooking wine, salt, and a little pepper. You can prepare either squid or shrimp. If you don't have both, you can prepare leftover pork belly or pork.

Chop cabbage (1 handful) and chop Cheongyang red pepper (1 piece) and green onion (1/4 root) diagonally. You can prepare chives or other vegetables~ You can replace them with green peppers instead of Cheongyang peppers.

Add 1 egg, 1/2 cup water and 1/4 cup milk to 1 cup pancake mix and mix with chopsticks or whisk. Cups are based on paper cups.

Make dough ingredients by mixing cabbage, cheongyang red pepper, and green onion that are easily cut.

Pour cooking oil (1 tablespoon) into a heated pan, pour batter ingredients, and spread out in a circle.

Place marinated squid and shrimp on top and cook until the bottom is golden brown.

When golden, turn over and cook squid and shrimp evenly. If it doesn't turn over well when you turn it over, transfer the dough to a plate that fits the pan and place it on the pan as you turn it over.

When the squid and shrimp are cooked evenly, turn it over again, turn off the heat, spread 2 tablespoons of mayonnaise and 2 tablespoons of pork cutlet sauce with a spoon, put 1 handful of katsuobushi on the plate, and finish. If you want to make it look prettier, put mayonnaise and pork cutlet sauce in a sauce container and sprinkle it in zigzag, as if you're buying it outside. If you put the katsuobushi on top of it when it's hot, it's fluttering like it's alive, and it feels like it's really dancing. It's fun to watch and eat.