PREVIEW

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There were a few pieces of frozen beef in the freezer. Zhang Lisheng tossed them into the rough porcelain pot without defrosting them. He then added cold water, condiments, and herbs, then cooked them on the stove over a big fire.


He turned down the intensity of the fire when the beef was 70 to 80% cooked. When the time was right, he added a brown herbal juice that he made himself to the mixture and continued boiling the concoction until the meat was all mushy. The ultimate nourishi ...

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