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Master-Stock Beef Heart 卤水牛心
Blanch to remove gaminess, simmer in master stock, then steep off heat
The move that makes it work
Blanch to remove gaminess, simmer in master stock, then steep off heat
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The complete step-by-step method lives in Commercial Braised Goods System (卤味) — 44 recipes, metric and US measurements, PDF + EPUB, free lifetime updates.