He was personally in the kitchen braising meat; the minced meat couldn't be done with a grinder because it would be too fine and unsuitable. Instead, it was chopped with two knives, making the pieces slightly larger and not compressed, resulting in a better texture when eaten.
After chopping the meat, he fried some spice oil over a low flame, allowing the aroma of the spices to fully meld into the oil.
He then started braising the meat with the spice oil. This wasn't particularly difficult, but it was time-consuming and labor-intensive.
He stood in front of the stove, constantly stirring the pot so that the meat was evenly heated, braising it slowly over medium-low heat. Only when the oil became clear did he add the chopped compound sauces.
