500 grams of beef cattle (milk dairy), plenty of oil, flour / salt.
The liver is cleaned and sliced like strips of fingers and leaf leaves. Spread a flick of salt with your fingertips on it. In portions, the liver is abundantly flourished. Excess flour is shaken and fried in the pan is thrown in abundance. From time to time, it is inverted in oil with a perforated scoop, or it is thrown out of the hot oil on the top of the lungs. Without permitting too much drying, the lungs are cooked in hot oil for 3-4 minutes. Excess oil is poured with a pail and taken to the serving table where paper napkins are laid. Here, the lungs that are impregnated with excess oil are sun dried and served with hot pepper which is roasted in hot oil for 1-2 minutes.