raw animal heart. Space them out so the meat looks like a pincushion. The thorns should penetrate deep into the muscle fibers so the inside of the thorn is exposed to the meat’s natural juices.
Piercing the Eggs: If using eggs, carefully poke a hole through the raw eggshell with the sharp tip of a thorn. Leave the thorn sticking out of the shell. This allows the boiling herbal water to flow inside the shell and cook the egg while infusing it with the plant’s properties.
Phase 3: The Boiling
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