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... and fully stirred the eggs and starch with his hands.
He often does this level of work, so he stirs the starch well into a viscous shape. It is the kind that is particularly sticky when grasped, and the degree of dryness is very moderate, and it is not easy to fall off after sticking to the hands.
Zhao Meng inspected it habitually, and found that he was very satisfied, so when mixing the meat, he specially gave an extra sentence of guidance.
"Where is the marinated m ...
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