Wash the mushrooms. dry it. It is better to take the smallest mushrooms. Peel the vegetables.
If necessary, cut the mushrooms. Put the mushrooms in a dry preheated frying pan, carefully pour in the vinegar, simmer for 5 minutes, stirring, medium heat. Adding vinegar to prevent the mushrooms from darkening.
Grate the carrots on a Korean grater or cut into thin strips, add sugar ( pay attention to the sweetness of the carrots) and salt, lightly rub with your hands.
Transfer the hot mushrooms to the carrots.
Add ground garlic, both types of pepper and paprika.
Frozen beef cut into thin bars, let thaw.
In vegetable oil, fry the beef, the heat is strong, 5 minutes, stirring.
Add the onion feathers, fry for 3 minutes, add salt.
Transfer hot to the carrot-mushroom mixture. Chop the greens, add them. Mix, bring to taste salt/sugar, pepper/garlic. Cool down.
Transfer to a convenient storage container and put it in the refrigerator for infusing. The salad is ready in 1-2 hours, but after a day it is much tastier.
Lettuce will turn out a lot, 1, 2 kg., but it is perfectly stored for up to a week.