Ingredients: 6 taels of Matsuzaka pork, 2 taels of lettuce, half an onion, half a red pepper, half a yellow pepper, half a carrot, cucumber 1 root, orange 1 root, 4 tomatoes, 4 kumquat, fried sesame 1 tablespoon, and a little minced garlic.

Seasoning: sesame salad dressing 1 tbsp, Lin Wei 1 tbsp, a little salt, olive oil 1 tbsp, mustard seed dressing 1 tbsp, half a tbsp of apple vinegar, a little pepper and a little wine.

The practice of Matsuzaka pork salad:

1. Cut the tomato 1 into 4 pieces, and peel the orange and remove the petals for later use.

2. Peel the lettuce and cut it into small pieces, shred the onion, slice the carrot, cut the cucumber into hob pieces, shred the red pepper and yellow pepper, then put them in iced boiled water for cooling, then pick them up and put them in a plate, and put tomato and orange pulp on them to make a comprehensive lettuce for later use.

3. Take a bowl, squeeze kumquat juice first, then add sesame salad dressing, Lin Wei, apple vinegar, olive oil, mustard seed sauce and minced garlic and mix well to make a sauce.

4. Sprinkle salt, pepper and wine evenly on Matsuzaka pork, pat it gently with your hands first, then put it in a dry pot, cover the pot and fry it with low fire, then take it out of the pot and cut it into thin slices, then put it on the comprehensive lettuce, drizzle with sauce and sprinkle with sesame seeds.