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.