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... vements.

Then, the finely chopped onions were fried in a pan until they became semi-transparent.

For me, I was rhythmically pounding meat with the ratio of beef and pork of 7:3 with two knives.

“Is it really alright to pound the meat like that?”

Maybe having finished frying the onions, Bartholo took a peek at the minced meat.

“It’s alright.”

“Is that so?”

I am now making hamburg steak. This dish takes a little effort, but it’s soft and easy ...

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