Egg and Chicken Giblets Salad

Process the offal: cut the stomachs, remove food residues and the inner lining, carefully cut out the gallbladder from the liver, thoroughly clean the heart of blood.

Then rinse the entrails, boil until cooked in salted water, cool, and chop finely.

Boil the eggs hard, cool them, peel, and chop.

Wash the green onion, dry it, and chop it (chop the onion).

Combine all ingredients, season with salt to taste, mix, and drizzle with chicken fat.