After cooking, pork or beef liver can become tough and bitter.
The reason for the poor consistency and unpleasant taste in most cases is the failure to pre-soak.
Before frying or boiling, the product should lie in some liquid. Milk is usually used.
As a result, the dish comes out soft, tender and delicious.
However, experienced cooks have long come to the conclusion that it is better to soak the liver not in a white drink, but in another liquid.
What to soak liver in
First, remove the film from the product. Then cut it into medium-sized pieces.
Place the chopped product in a deep container and fill it with water.
But we are not talking about plain water, but about salted water. Preliminary keeping of the liver in this liquid will make the consistency of the future dish as successful as possible.
You can also add a little sugar to the water. This will make the liver much more appetizing.
Soaking in salty-sweet water should last exactly three hours. You definitely can't soak the liver overnight.
