Pork, or better yet, beef liver is a very healthy product. It contains not only essential amino acids and trace elements: potassium, sodium, calcium, magnesium, copper, but also vitamins. Most often, the liver is fried. In order to preserve all its valuable properties during culinary processing, it is necessary to fry the liver correctly.
It is necessary
-
- Beef liver 0.5 kg.
- Milk - 1 glass
- Onion - 1 onion,
- Butter - 20 grams,
- Salt
- ground black pepper.
Instructions
Step 1
Rinse the liver and remove the films. Prying off with a knife, the top film is removed from the beef liver without any problems. Cut it into small pieces 3 cm thick while cutting out large vessels. Put the liver in a bowl, salt, pepper, stir, pour over with milk and let stand for an hour and a half under a lid at room temperature.
Step 2
Heat a frying pan, melt the butter, put the pieces of liver on it and fry them over medium heat on each side for one and a half minutes. Place the liver in a small saucepan. In a frying pan, fry the onion cut into half rings until golden brown, transfer it to a saucepan, mix with the liver.
Step 3
Pour the milk from the liver into a saucepan and simmer over low heat. After the contents of the pot boil, it is enough to leave it for 10-15 minutes.
Step 4
Turn off the fire, let the pan stand still under the lid for five minutes, after which the soft, fragrant liver can be served on the table.
