For this dish, I took bird liver. We wash, cut off the film and cut less than it was in the package. I took a tall saucepan, poured olive oil into it, warmed it up and put the onion, cut into half rings. Slice the onion the way you like! Fry the onion and spread the grated carrots. I cook carrots and onions for 5 minutes on low heat with the lid closed. Spread the liver, mix. Simmer again for 10 minutes on low heat with the lid closed. Bird liver, it turns out, will cook very quickly. Add half a can of green peas without liquid. Cut about 5 cm from the whole chili pepper, remove the seeds and cut into thin slices. Add to the contents of the pan. If there is no pepper in the pod, then pepper it with any of your favorites if desired. If there are children, do not put pepper. Add salt to taste and mix everything together. Simmer for another 5 minutes on low heat under the lid.
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