Liver is, without a doubt, a healthy by-product, and also very tasty – if, of course, you know how to cook it.
To avoid toughness, dryness, and a specific taste, the expert of the online publication BelNovosti, chef Yulia Arkhipova, advises preparing the liver for cooking.
As a rule, it is customary to use soda or milk for this purpose, but you can do without these ingredients.
Before cooking, you can pour red wine over the liver pieces and leave them like that for an hour.
During this time, you can work on the onion: it should be cut into half rings and fried in vegetable oil until golden brown.
After this, add a teaspoon of natural honey to the onion in the pan (the amount of sweet component is indicated based on the calculation for one large onion).
Stir the contents of the pan and continue frying for about 4-5 minutes, stirring continuously.
Remove the onion from the pan and place the liver pieces there. Before this, they should be blotted with a paper napkin to remove any remaining wine, and rolled in flour with the addition of spices - black pepper and paprika
There is no need to salt the dish. Fry the liver pieces for 7-10 minutes on each side.
At the end, all that remains is to put the finished liver on a plate, put fried onions on top and serve. If desired, you can decorate the dish with fresh herbs.
Expert: Julia Arkhipova
