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... ing the charcoal.
A big bottle of the secret garlic sauce—which made even flip-flops taste good—was placed by the side, and only after that did he reach for the scallops to process them.
First, he scrubbed them clean, and then used a small knife to pry them all open.
In theory, all parts of the scallop are edible, but since Chu Mingcheng’s scallops had just been caught and had not been soaked in water to expel sand, he removed and cleaned all of their innards.
Aft ...
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