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Xie Baomin carefully poured the Chicken Meatball from the spoon into the pot. While pouring, he slowly moved the spoon, turning the Chicken Meatball into long, strip-shaped slices. After pouring them in, there was no need to tend to them. Once the surface set, the chicken slices would slowly float up from the bottom of the pot.
"Frying with lukewarm oil maximizes the tenderness and smoothness of the chicken slices," he explained. "It also ensures t ...
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