- 1 kg of beef liver
- 200 g lean bacon
- 1 liter of milk
- 2 cm fresh ginger root
- 2-3 cloves of garlic
- 1 tbsp. l allspice and black pepper peas
- 1 bay leaf
- Baku tomato salad
STEP-BY-STEP COOKING RECIPE
Chop ginger and garlic finely, add to the milk along with peppercorns and a pinch of salt. Bring to a boil, remove from heat and cool.
Remove all the films from the liver and cut out the ducts, cutting it into oblong pieces of about 4x2x2 cm in size. Put the liver in cooled milk with spices for 30 minutes. Then dry on paper towels.
Light the coals in a barbecue or barbecue, let them burn to the “gray ash”. Wrap the pieces of the liver along the long side in a strip of bacon, you can double layer.
String the pieces along on thin skewers. Fry over hot coals, often turning, until golden brown on the bacon and the desired degree of roasting of the liver. Serve with tomato salad.
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