Ingredients

Title Value
1. Pork lungs 500 Column
2. Pork liver 200 Column
3. Bulb onions 1 PC.
4. Carrot 1 PC.
5. Vegetable oil 50 Ml
6. Hot water 50 Ml
7. Black pepper taste
8. Salt taste

Cooking

1 . Stage

Cut carrots and onions into cubes, fry in vegetable oil.

1. Stage. Cut carrots and onions into cubes, fry in vegetable oil.

2 . Stage

Lungs and liver cut into cubes, first remove all trachea and blood vessels.

1. Stage. Lungs and liver cut into cubes, first remove all trachea and blood vessels.

3 . Stage

When the vegetables are soft, add the liver to them and fry until tender for 15-20 minutes.

1. Stage. When the vegetables are soft, add the liver to them and fry until tender for 15-20 minutes.

4 . Stage

Grind the fried mass until smooth with a submersible blender or pass through a meat grinder, if it is very thick then add hot water. Salt and pepper to taste, mix well.

1. Stage. Grind the fried mass until smooth with a submersible blender or pass through a meat grinder, if it is very thick then add hot water. Salt and pepper to taste, mix well.

5 . Stage

Cool the filling a little and you can sculpt pies.

1. Stage. Cool the filling a little and you can sculpt pies.

6 . Stage

Bon Appetit!!!

7 . Stage

The filling for liver pies turns out to be very tasty, satisfying and juicy. From such a filling, you can cook pies, stuff pancakes and make dumplings. You can also add kidneys and a heart to the filling, but this is at your discretion, today I settled on such ingredients. The main thing is to make the filling the desired consistency, if it is too thick then you definitely need to add a little hot water.