Process
Submerge: Place the thorn-studded heart and the pierced eggs into a large, heavy soup pot.
Add Water: Fill the pot with enough clean water to completely cover the meat and eggs.
Slow Boil: Bring the water to a rolling boil, then lower the heat to a steady simmer. Let it cook for a long time—often one to two hours—until the meat is entirely cooked through and tender.
Remove and Serve: Carefully use tongs to remove the meat and eggs. Pull the thorns out of the cooked food and throw
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