First of all, you need to be very careful about choosing meat, because it will not be subjected to heat treatment, but only pickled. I prefer for this salad polendina (lean tenderloin or pork chops). We cut off all the film, fat (if any) and put it in the freezer for a while. Slightly frozen meat cut into thin slices and leave in a bowl to thaw.
Add half of the sugar, salt, and vinegar essence to the melted meat. Stir. The meat will turn a little white and let the juice in. Let it marinate for at least 1.5 hours. A couple of times it needs to be mixed.
When 1.5 hours have passed since the meat was put to marinate, peel the carrots and grate them on a grater for carrots in Korean, or cut them into small strips. Add the remaining half of the sugar, salt, and vinegar essence to the carrots, mix well, and leave to let the juice flow.
In the meantime, marinate the carrots, cover the onion with thin half-rings and fry in hot oil.
Strongly squeeze the meat from the juice and put it on top of the carrots, pour more boiling oil with fried onions, add the ready seasoning and crushed garlic. Mix well and leave for 2-3 hours to infuse at room temperature.
We put the finished salad in the salad bowl and now you can enjoy the taste.