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The claim that no water is involved in making this dish is wrong. The most important step of this dish is actually indicated by its name - boiled with water. Both meat and vegetable used in the dish should be boiled briefly, just enough to be not raw. This is to keep the tenderness of the meat, which is one of the most important characteristic of this dish. However, when it's served you would not see water, instead it's totally oil covered. - munford03:27, 14 September 2006 (UTC)Reply
