Offal requires careful preparation in order to produce a tasty and worthy dish.
Particular attention is paid to the texture of the liver.
If you process it incorrectly or skip this step altogether, the by-product will turn out to be very tough.
Some people put the by-product into milk. The method is impeccable, but it has one drawback: not everyone wants to waste a healthy drink for this treatment. Not everyone likes soda either: some feel its taste in the finished dish.
What is the best way to prepare liver?
First, let's get down to the basics: the offal is washed, cleaned, freed from all unnecessary parts and chopped into portions.
After that, take a sufficient amount of onion (1 piece per half a kilo), cut into rings and mix with the offal. Then pour in regular water and hide the container in the refrigerator.
After 60 minutes, the liver can be dried and the frying process can begin. The dish will turn out quite decent.
