Many people do not like this healthy product, rich in valuable microelements, only because they cannot prepare it correctly. In fact, it is very easy to do this, just follow a few simple rules.
The first thing to do is to thoroughly rinse the liver and remove the film from it. If this film is not removed well, pour boiling water over the liver.
To prevent the liver from slipping out of your hands, you should not completely defrost it; in a slightly frozen form, this product is cut into even pieces much easier.
The main secret is that the liver should not be fried for a long time, two or three minutes will be enough. Frying longer will result in a tough and dry liver.
In order for the liver to retain its tenderness, add a little milk during the frying process, and simmer for about five minutes.
If you are planning to serve the liver without a side dish, as an independent dish, then before frying, put the pieces of liver in milk for 30 minutes - an hour.
You need to salt the liver directly during the frying process. You can fry the liver in breadcrumbs or flour.
After the liver is fried, turn off the stove and splash 2-3 tbsp. spoons of water, immediately cover and leave to simmer on a hot stove. So the liver will fully reach readiness and become the most tender.
