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Many believe that steaming preserves the vitamins and antioxidants better than pan-frying.
It is then cooked by steaming or pan-frying.
After pan-frying to brown, the rolls of meat are thrown into the sauce to finish cooking, still secured with string or toothpicks.
After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.