Meat Salad Recipe
We brought the recipe of this dish from Siberia, where we lived for 10 years. I tried several options: beef, fish and chicken, but I like this one the most.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. First of all, you need to pay very careful attention to the choice of meat, because it will not be subjected to heat treatment, but only pickled. I prefer polendina (lean tenderloin or pork chops) for this salad. Cut off all the film, fat (if any) and put it in the freezer for a while. Lightly frozen meat cut into thin slices and leave in a bowl to thaw.
  2. Add half the sugar, salt and vinegar essence to the melted meat. Mix it. The meat will turn a little white and let the juice out. Leave to marinate for at least 1.5 hours. It needs to be mixed a couple of times.
  3. When 1.5 hours have passed since the meat was put to marinate, peel the carrots and grate them on a Korean carrot grater or cut 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.
  4. Meanwhile, marinate the carrots, cut the onion into thin half rings and fry in preheated oil.
  5. Strongly squeeze the meat from the juice and put it on top of the carrots, pour in more boiling oil with fried onions, add the ready seasoning and crushed garlic. Mix well and leave to infuse at room temperature for 2-3 hours.
  6. We put the finished salad in a salad bowl, and now you can enjoy the taste.
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