Sliced Beef
First, cut the whole leg of beef into large chunks, then slice them into 0.5 cm thick, approximately 5×7 cm rectangular slices. Next, briefly fry them in hot oil in a pan, then mix in spices until evenly coated. Place the slices in a clay pot and simmer over a low charcoal fire. This method results in beef that is crispy on the outside and tender on the inside, with a perfect blend of color, aroma, and flavor.
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