Seasoning: 8g of salt, 8g of black pepper, appropriate amount of spiced powder, cooking wine 10ml, and a little rosemary.

Steps:

1. Wash Matsuzaka pork first, and season with a flower knife. Sprinkle salt, black pepper, spiced powder and cooking wine on the surface of Matsuzaka pork. Then squeeze out half a lemon juice, sprinkle it on the surface of Matsuzaka pork and spread it evenly. Finally, apply rosemary to the surface, evenly apply all the spices, massage for about 5 minutes, and finally marinate for about 30 minutes to facilitate the taste. (Rosemary can be added according to your own taste. )

2. Put the marinated Matsuzaka pork in the oven, and bake at 180 degrees Celsius for 15 minutes. Observe the state of Matsuzaka pork at any time during baking. If it is burnt around, you should stop baking, but you can't be a shopkeeper after putting it in the oven! (The newly bought oven needs to be calibrated, not the temperature displayed by the oven or the actual temperature! You can buy a thermometer and put it in the oven to observe the temperature in the oven in real time. )

3. Take out the roasted Matsuzaka pork, leave it for a while, and then slice it. It should be noted that when slicing, it needs to be cut obliquely, so that the pork will not spread, and finally it can be eaten with mint or cherry tomatoes. It can also be baked with potatoes, carrots and Pleurotus eryngii, which will be very suitable for eating, but the most important thing is to wrap a layer of tin foil to make vegetables and Matsuzaka pork heated more evenly.