Salad "Pig heart"

I like the salad because it combines the satiety attached to the meat product and the lightness due to the small amount of products.

Ingredients

• Pig heart - 1 pc.
• Carrots (medium-sized) - 4 pcs.
• Onion - 1 pc.
• Sugar - 1 tsp
• Vinegar - 1 tbsp.
• Vegetable oil - for frying
• Mayonnaise - 50 grams
• Salt - to taste

Directions

1. Wash your heart well, especially in the blood vessels. All blood clots should come out of it. To do this, try to direct a stream of running water into the vein from one side. This will help push the formed blood clots out of the vein on the other side with the pressure of water.
2. When the heart is well washed, put it in a saucepan, salt, cover with water and boil for about 1 hour. If during cooking you notice that the water turns red, this means that the blood clots have not washed out well. Then it's better to change the water.
3. When the heart is cooked, remove it from the pan, let all the liquid drain and cool. It is best to boil the heart in advance. For example, boil it in the evening, it will cool down overnight, and prepare a salad the next day.
4. When the heart is cold, cut it into strips.
5. Peel and wash carrots and onions.
6. Grate carrots and fry in vegetable oil.
7. Cut the onion into half rings and marinate for 15 minutes in vinegar and sugar.
8. Place all salad ingredients in one bowl. Adjust the taste of the dish with salt. Add mayonnaise, mix and serve
9. Bon appetit!