Description
Fragrant, delicate pechenocna. Honey adds a delicate spicy sweetness, the mustard - smooth, weed - flavor. It is also important to cook this dish very quickly.
Ingredients
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Liver pork
500 g
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Mustard
1 Tbsp
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Honey
1 Tbsp
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Vinegar
1 tsp
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Basil
1 tsp
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Coriander
0.5 tsp
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Salt
-
Black pepper
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Vegetable oil
Cooking
Liver washed and cut into thin slices. For the marinade, mix the mustard, honey.
Add the balsamic vinegar.
And weed.
The liver season with salt to taste. Dip it in the marinade, allow to rest 5 minutes (can be more but this is enough).
Fry in vegetable oil until tender (I have two minutes each side). To turn frequently to evenly roasted.
Serve hot.
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