Pork or beef liver can be boiled. Or fried.
In both cases, you can get a very tasty dish.
Why "may"? Why is there no guarantee that the dish will turn out perfect?
Because many amateur cooks forget to prepare the liver for heat treatment.
They cut the product and immediately put the resulting pieces into a saucepan or frying pan.
The result may be a dish that has an unpleasant bitter taste and is very difficult to chew.
To prevent this from happening, the liver should be properly washed and freed from films. In addition, it is advisable to pour the product with one well-known drink.
What to do with liver before boiling or frying
Place the pieces of product (or the whole product) in a deep container and pour in milk.
There is no need to preheat the white drink. But you shouldn't use it too cold either. So take the bottle of milk out of the refrigerator in advance.
An hour of soaking will be enough to fully prepare the liver for heat treatment. The dish will certainly turn out tender and very tasty.
