Food
Pinning the Meat: Take the clean thorns and firmly push them deep into the raw animal heart. Space them out so the meat looks like a pincushion. The thorns should penetrate deep into the muscle fibers so the inside of the thorn is exposed to the meat’s natural juices.
Piercing the Eggs: If using eggs, carefully poke a hole through the raw eggshell with the sharp tip of a thorn. Leave the thorn sticking out of the shell. This allows the boiling herbal water to flow inside the shell
