If we are talking about chicken liver, then there are no particular difficulties: even without preliminary preparation, the product turns out to be decent and tasty.
But with pork or beef offal, things are more complicated.
Therefore, it is worth keeping in mind all possible tricks that will help make the dish high-quality, noted chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti.
How to improve the quality of pork and beef liver with cognac?
Many may think that the use of cognac in this case is not so necessary, but it is worth trying to cook liver according to this recipe at least once.
First, we clean the piece of everything unnecessary (veins, film) and wash it.
Then pour in about 40 ml of cognac (per half a kilo of offal) and add a small amount of cumin and pepper. Put the liver in the refrigerator for 40-60 minutes.
Next, heat the frying pan, pour in the oil, add a little lard and butter. Start quickly frying the liver until a crust appears.
Add the onion.
After about five minutes, you can add salt, reduce the heat and use a lid. After about 6-7 minutes, the fragrant and delicious liver will be ready.
Earlier we talked about what experienced housewives use to replace eggs in pancakes.
Expert: Julia Arkhipova
