Korean salad with carrots and liver
Ingredients
- 500 g liver (beef)
- 300 g Korean carrot
- 150 g onion
- vegetable fat
- salt
- mayonnaise
Preparation
Onion cut into half rings.
Raw liver cleanse from plenochek, finely chop.
Carrots cut into strips 2-3 cm.
Fry the onion in vegetable oil.
Add the liver, salt and fry until tender (about 5-7 minutes).
Allow to cool.
Mix liver and carrots.
Mayonnaise.
Bon Appetite!
