Yong 'an live meat uses the part of the pig's face near the upper lip, because pigs eat all day and this part of the body needs a lot of exercise. And thin with fat, neither firewood nor greasy. The practice is simple raw scalding, short cooking time, less gravy loss, seemingly superficial, but actually very particular. Dipping in water is simple Yong 'an yellow pepper and soy sauce, which brings out the umami taste and gives people unexpected stimulation.
How to eat live meat:
Activated meat is actually poured with soy sauce after scalding pork, which looks like the surface, but the juice of simply scalded pork is not scattered at all, and soy sauce sets off the umami flavor in live meat.
The essence must be dipped in Yong 'an yellow pepper. Live meat is thin and fat, and the meat is firm but not astringent. The more you chew the soy sauce, the stronger the flavor of the meat, and the spicy taste of Yong 'an yellow pepper blooms directly on the tip of the tongue, and the flavor of live meat is brought out instantly.