Pan-fried Matsusaka pork and fried onions are cooked together with sukiyaki soy sauce and rice wine. The lemon juice at the end reduces the fat and makes the Matsusaka pork more refreshing. Cooking it this way will give you more bites of rice. Ingredients: Matsusaka pork slices

250g large onion, 1 carrot slice, 6 lemons, half a green onion, a little salt, a little black pepper, a little soy sauce or bonito soy sauce, 2 to 3 tablespoons of rice wine, 1 tablespoon of rice wine. Method 1. Wash the green onions with drinking water, dry them, and cut them into pieces.

Fine flowers.

Cut the onion into thin strips; rub the Matsusaka pork on both sides with a little salt and black pepper.

2. After the pot is hot, add a little oil and fry both sides of the Matsusaka pork until browned. Remove the pork and set aside.

3. Add the onion to the original pot and saute it with the oil used to fry Matsusaka pork until fragrant, then add the carrot slices and stir-fry until the onion softens.

4 Add the Matsusaka pork and stir-fry the sauce, then pour rice wine over the edge of the pan to burn off the smell of the wine; reduce the heat to medium-low and simmer until the flavor is absorbed.

5 Then squeeze in lemon juice, mix well and serve.

Finally, garnish with green onion.

6 Serve.