How to cook delicious liver food. Liver dishes

You know what I want to talk to you about today about how to cook beef liver so that it is soft and juicy. Many housewives are afraid of this dish, unfairly believing that only professional chefs can cook liver quickly and tasty, and they think that liver, in principle, is not easy to cook so that it turns out juicy and soft.

I hasten to assure you of the opposite: tender beef liver in sour cream is a quick and light dish which turns out to be very, very tasty. Of course, as with any recipe, there are nuances and secrets on how to properly prepare beef liver, but believe me, even the most inexperienced and novice housewife can follow them.

My mother taught me how to properly cook beef liver so that it is soft - it was she who told me good recipe cooking beef liver in sour cream.

At that time, I was just taking my first culinary steps; I had virtually no experience in cooking liver. But I got this recipe for how to deliciously cook beef liver in a frying pan with sour cream the first time, and it came out very tasty and appetizing.

Since then I have prepared this dish often, and I am always pleased with the result. I will be happy to share with you how delicious it is to cook beef liver with sour cream quickly and without much hassle. Shall we go to the kitchen?

Ingredients:

• 0.5 kg beef liver;
• 1 small carrot;
• 1 large onion;
• 5-6 tablespoons of high fat sour cream;
• 2-3 tablespoons of vegetable oil for frying;
• salt, black ground pepper to taste.

We wash the liver cold water, remove films, vessels, pieces of fat (if any).

Cut the liver into pieces 7-10 mm thick. The piece sizes are such that there are approximately 2-3 per serving. Form portioned pieces liver depends on the shape of the piece being cut, so they will be slightly irregular in shape and may differ slightly from each other.

Place the chopped pieces of liver in a spacious bowl and pour boiling water over them (so that all the pieces are covered with water). Let it sit for about 5 minutes. This procedure will help the liver remain soft and juicy.

Peel the onions and carrots. Cut the onion into half rings and grate the carrots on a coarse grater.

How long to cook beef liver so that it is soft:

Heat a frying pan with half the vegetable oil. Place the liver and fry over high heat on both sides until golden brown crust. Then simmer on low heat under the lid for 3-5 minutes. At the end add salt and pepper.

At the same time, in another frying pan vegetable oil sauté the onions and carrots, stirring occasionally, for 5-8 minutes.

In a small bowl, combine sour cream with 2-3 tablespoons of boiling water.

And pour this sour cream over the sautéed vegetables. Add salt and pepper. Mix.

Place the frying pan with sour cream and vegetable sauce on the fire, bring to a boil and add the liver. Turn the liver over in the sauce so that the pieces are completely covered.

Place on the lowest heat and simmer the beef liver in sour cream for another 5 minutes.

This beef liver, stewed in sour cream, is good on its own, and in company with some kind of side dish (porridge, potatoes), and with vegetable salad.

How to cook beef liver so that it is soft and juicy, and not dry and hard? Often this healthy by-product turns out to be overdried when frying, which significantly spoils its taste. In this recipe we will tell you how to cook beef liver, having a delicate consistency and great taste. At the same time, it takes very little time to prepare.

Cooking

• It is not recommended to fry beef liver for longer than 10 minutes. If you keep it on fire, it becomes harsh.
• Rice, pasta, and potatoes are suitable as a side dish. Pickled cucumbers and vegetable salads also go well with liver.
• The taste of the dish is also affected by the quality of the product. It is advisable to choose chilled rather than frozen liver. If it is fresh, it will have a slightly sweet smell. The sourness in the smell suggests that it is better not to buy such a liver.
• To make it easier to remove the film from the liver, you must first hold it in warm water for several minutes.

And minerals, and is also well absorbed by the body. However, many people do not like liver because of its peculiar taste or because it is tough and dry. Lifehacker's advice will help eliminate all these shortcomings and turn any picky person into a liver fan.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose high-quality and fresh liver. This is quite easy to do.

1. Please note appearance product. The liver should be elastic, soft, moist and shiny, without scratches or damage. The presence of stains and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
2. The color of the liver should be neither too light nor too dark. Remember: good beef liver has a ripe cherry hue, pork liver has a reddish brown color chicken liver varies from light brown to brown-red, and turkey liver is dark red.
3. Fresh liver has a sweetish metallic aroma. A sour smell indicates that the product is spoiled.
4. There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or overfrozen.

How to cook soft liver

1. First you need to remove all vessels, veins and films. In the case of beef liver, this is quite simple. But to make the procedure easier, you can hold it for a few minutes. warm water. Film pork liver thinner and more difficult to separate. Try leaving the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
2. Will give additional softness to the liver sour marinade. To prepare it, either lime juice or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
4. The last method is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

1. To prevent the liver, especially pork liver, from becoming bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
3. But products with strong, pronounced aromas will help mask the specific liver taste. Good choice will become onions, garlic, chili peppers and fragrant herbs, such as thyme or sage.

How to cook juicy liver

1. The main thing is not to overcook. To keep the liver juicy, just fry each side in a well-heated frying pan for 5 minutes (or less).
2. If you dip liver pieces in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of juicy and soft liver. It is recommended to simmer it in them for no more than 20 minutes.
4. The last item both on the list and during cooking will be salt. It takes away moisture, so it’s better to add it at the end.

Liver dishes

Ingredients:

• 900 g chopped beef liver;
• 1 ½ cups milk;
• 60 g butter, divided into pieces;
• 2 large sweet onions;
• 2 cups flour;
• salt;
• pepper.

Preparation

Rinse the liver carefully under cold water, place in a bowl and cover with milk. It should completely cover the offal: if the volume of milk specified in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onions, but it is best to complete this step ahead of time and let it sit for 1-2 hours.

Put half in large frying pan and melt over medium heat. Add the onion sliced ​​into rings, cook until soft and set aside on a plate.

Place the remaining butter in the same pan. Remove the liver from the milk, pat dry with paper towels and coat in the flour, salt and pepper mixture. When the butter has melted, increase the heat and add the liver pieces to the pan.

Fry the liver on both sides until golden brown. Return the onion to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preferences, but you still shouldn’t fry the liver too much. Enough for it to brown nicely on the outside and remain a little pink on the inside.

Ingredients:

• 400 g chicken liver;
• 300 g softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• a few sage leaves;
• 1 pinch of ground mace (nutmeg);
• 1 small glass of brandy;
• sea ​​salt;
• freshly ground black pepper.

Preparation

Place half the butter in a heatproof saucepan and place it on slow fire. Wait for the butter to melt: this should take about 10 minutes. Then strain the ghee into a separate bowl and set aside to cool. For the pate you only need clarified yellow butter; the light remains can be discarded.

Peel both finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, increase the heat and add the livers with most of the sage leaves. Fry the liver on each side for two minutes so that it is browned on the outside and remains pink on the inside. If you overcook it, it will lose its delicate texture and the pate will turn out grainy.

Add brandy. Be careful: alcohol may catch fire. Salt and pepper the liver and simmer for about a minute.

Remove the liver from the heat and place it, along with the onion and garlic, in a food processor. Grind the ingredients until pureed, then add the mace and most of the ghee. Continue grinding until smooth.

Transfer the pate to a prepared container, sprinkle the sage leaves on top and cover with the remaining melted butter using a spoon. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not compromised, the liver delicacy can be stored for up to two weeks.

Ingredients:

• 500–600 g pork liver;
• 3 tablespoons pork fat;
• 1 shallot;
• 500 g of fresh wild mushrooms;
• 3 tablespoons olive or butter;
• 1 large onion;
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sage leaves;
• 2 tablespoons dry sherry;
• 50 ml dry white wine;
• 250 ml chicken broth;
• 100 ml heavy cream.

Preparation

Heat a large frying pan over high heat and add pork fat and when melted, add the liver. Fry it on all sides until brown.

Place the browned liver together with the chopped shallots in a saucepan and simmer for 20–25 minutes. When the liver is firm (or when a food thermometer reads 55°C at the thickest part), remove from the heat and leave in a warm place, covered.

While the liver is cooling, begin preparing the mushroom stew. Place a large saucepan on medium heat, heat the oil in it and add. When they turn a little browner and the excess liquid has evaporated, add the chopped onion and garlic to the pan. Continue cooking until the mushrooms soften. Then add the thyme and chopped sage leaves. Mix well and pour the sherry and white wine into the pan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into the pan and stir. Taste the dish, add salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and top with mushroom ragu.

Bon appetit!

Perhaps only the lazy did not talk about the benefits of offal. How much delicious dishes you can cook with them! Today we will look at how to fry beef liver so that it turns out tender and juicy. We offer a selection of several simple recipes.

Cooking lesson from experienced chefs

How to properly fry beef liver? There are a few simple secrets here:

• When frying offal, you need to use a breading mixture, for example, sifted flour or crackers. Then the liver will be soft inside.
• How long does it take to fry beef liver? The rule is simple: the less time the offal is fried, the softer and tastier it will be. The main thing is not to overcook the liver, as it will become covered with a very thick crust.
• If there are no tomatoes, add tomato paste or thick juice to the dish.
• Add a little freshly squeezed lemon juice to the marinade or breading mixture. This will help preserve the juiciness of the offal and give the dish a spicy note.
• It is better to soak the liver in purified water or milk before frying.

Classic and simplest recipe

First, let's look at how to properly fry beef liver with onions. This recipe has long been considered a classic and is very easy to make.

Compound:

• 0.5 kg beef liver;
• 1-2 onions;
• ½ tsp. table salt;
• sifted flour;
• purified vegetable oil.

Preparation:

Advice! To make it easier to remove the film and cut the liver, lightly freeze it. There is another secret - pour boiling water over the offal.

Note! Complement the taste fried liver Can sour cream sauce and a variety of vegetables.

Tender and juicy liver chops

How to fry beef liver so that it is soft? Try to cook flavorful and juicy chops. The recipe is simple and you can make it in minutes. delicious lunch or dinner.

Advice! Since the liver will need to be beaten off, it should not be completely thawed. Frozen offal is easier to work with.

Compound:

• 0.5 kg beef liver;
• 1-2 eggs;
• sifted flour;
• salt;
• refined vegetable oil;
• ground black pepper.

Preparation:

Attention! Checking whether the liver chops are ready is simple: pierce them with a fork. If clear juice is released without bloody impurities, then the dish is ready.

Grill steaks with spicy sauce

Let's look at one more interesting way how to fry beef liver in a frying pan. The highlight of this dish is the sauce made from onions and bacon. This dish is best served with a potato side dish.

Compound:

• 0.5 kg beef liver;
• 50-70 g bacon;
• 1-2 onions;
• ½ tbsp. sifted flour;
• salt;
• milk;
• ground black and cayenne pepper;
• 30 g soft butter creamy;
• refined vegetable oil;
• 1 tbsp. purified water;
• 2-3 tbsp. l. guilt.

Preparation:

Attention! You only need a little oil as the bacon will release fat.

The secret of this dish lies in the mustard, which we will use to grease the liver pieces right in the frying pan. Mustard will work a real miracle even with the most delicate offal.

Compound:

• ¼ tbsp. sifted flour;
• 0.5 kg beef liver;
• salt;
• ground black pepper;
• 2 tbsp. l. purified vegetable oil;
• 2 tbsp. l. soft butter;
• 2-3 tbsp. l. any mustard.

Preparation:

1. Wash the offal, dry it and cut it into pieces 1 cm thick.
2. Sift the flour and mix with ground pepper and salt.
3. Dredge each piece of liver in flour on all sides.
4. In a frying pan, heat the vegetable oil and butter.
5. Fry the liver pieces until golden.
6. Then grease them on both sides with mustard. Fry for another 2-3 minutes on each side.
7. Such a liver is harmoniously combined with mint sauce, potatoes and tomatoes.

Liver is an extremely useful product. But alas, not everyone likes it. Some people don’t like its peculiar bitter taste, while others simply cannot cook the liver so that it remains soft and tender. The most common liver dishes are pate and its variations in the form of snack balls, profiteroles and multi-layer cakes. But in fact, you can prepare a number of dishes from the liver; the main thing is to choose and prepare the liver correctly so as not to be disappointed.

If you buy frozen liver, pay attention to the production and expiration dates - other tips are useless here, since you can only detect damage by defrosting the piece. When choosing chilled liver, pay attention to its color - it should not be too dark. After all, the liver is a living filter, and the longer it works, the more dirt it contains. Therefore, buy the liver of young animals. Do not be shy and smell the selected piece; the smell should be sweetish, specific, without mustiness.

To eliminate the bitter taste, soak the liver in milk for an hour or two. Milk will also add softness. You can also achieve softness by blanching: cut the liver in large pieces and place in boiling water for 3-4 minutes, then drain in a sieve and cook as usual. Before cooking, if possible, remove all films and cut out the ducts. The latter is especially important, since bile may end up in the ducts, and your dish will be hopelessly spoiled. So, how to cook liver dishes.

Ingredients:
500 g liver,
1 onion,
2 eggs
1 tbsp. sour cream,
2 tbsp. flour,
salt, pepper - to taste.

Preparation:
Pass the liver and onions through a meat grinder. Stir in eggs, sour cream, flour, salt and pepper. Fry the pancakes in vegetable oil until golden brown.

Ingredients:
500 g liver,
¼ cup flour,
½ tsp. salt,
⅛ tsp pepper,
50-70 g butter,
2 large onions,
½ cup broth,
¼ cup dry white wine
1 tbsp. chopped parsley,
1 tbsp. chopped sage.

Preparation:
Mix flour, salt and pepper. Cut the prepared liver into long pieces (like beef stroganoff) and roll in flour. Melt 2-3 tbsp in a frying pan. oil and saute the chopped onion until transparent, add salt, pepper and sage. Place the onion and put 3-4 tbsp in the pan. oil, heat well and fry the liver until brown for 5 minutes (the inside of the pieces should remain pink). Add fried onions to the liver, heat and place on a dish. Pour the broth and wine into the pan and heat, scraping up any particles stuck to the bottom, until the sauce reaches the desired thickness. Pour the sauce over the liver and sprinkle with parsley.

Ingredients:
500 g liver,
1 stalk of celery,
1 onion,
1 sweet green pepper,
1-2 cloves of garlic,
200-250 g tomatoes in their own juice,
1 tsp Sahara,
¼ cup water,
hot pepper - to taste.

Preparation:
Cut the liver into long strips, roll in flour and fry in butter until cooked (7-8 minutes). Place on a dish, add more oil to the frying pan and add chopped celery, onion, pepper and garlic, simmer, stirring, until tender. Then add tomatoes, sugar, water, add the liver and bring everything together to a boil. Reduce heat and simmer for 5-7 minutes.

Ingredients:
700 g chicken liver,
½ can of olives
½ can of olives,
7-8 cloves of garlic,
100 g walnuts,

Preparation:
In a frying pan with hot oil, place the chopped garlic and fry it for 10-15 seconds until fragrant. Place the liver and fry until done. Add chopped nuts, herbs, olives and pitted olives, salt and pepper and simmer for 5-7 minutes over low heat.

Liver with herring in hussar style

Ingredients:
500 g liver,
1 onion,
2 carrots,
2-3 tbsp. butter,
½ pcs. herrings,
1 ½ cups rye crackers,
5-6 peas black pepper,
½ tsp. ground red pepper,
1 egg,
green onions.

Preparation:
Salt the liver. Place chopped onions and carrots in a saucepan, 1.5 tbsp. oil, place a piece of beef on top of the vegetables and simmer over low heat. Prepare the minced meat: chop the peeled herring, add rye crackers, pepper, chopped green onions, raw egg and ½ tbsp. oils, mix thoroughly. Take out the liver, make several cuts with a knife and insert minced meat into the cuts. Return the liver to the pan, add a little water or broth and simmer until tender. Remove the finished liver and add ½ cup to the sauce. crackers, boil and pour over the liver.

Ingredients:
1 kg of liver,
3 onions,
3 tbsp. starch,
4 tbsp tomato paste,
2-3 tbsp. honey,
7 tbsp soy sauce,
1 tsp paprika,
salt, vegetable oil - to taste.

Preparation:
Beat the prepared liver and cut into strips. Sprinkle the liver pieces with starch, add crushed garlic, paprika, 50 g of vegetable oil, salt, mix and leave to marinate for 20 minutes. Prepare the sauce: mix honey and soy sauce, add tomato paste and pour ½ cup. boiling water Cut the onion into half rings. Fry the liver in vegetable oil, add the onion and fry everything for 5-7 minutes. Pour in the sauce, stir and simmer covered for about 10 minutes over medium heat.

Liver Rafaelki snacks

Ingredients:
500 g liver,
1 large onion,
1 carrot,
100 g hard cheese,
100 g butter,
salt, pepper, herbs - to taste.

Preparation:
Fry the prepared liver until cooked in a frying pan with 2-3 tbsp. butter and place on a plate. Chop the onion and carrots and fry in 2 tbsp. butter for 7-8 minutes. Pass the liver and vegetables through a meat grinder twice, mix with the remaining oil, salt and pepper. Place in the refrigerator. Meanwhile, grate the cheese on a fine grater. Roll the liver mass into balls, roll in cheese and place on lettuce leaves.

Ingredients:
1 piece calf liver,
100-150 g bacon,
1 tsp juniper berries,
1.5 stack. broth,
½ cup red wine,
½ cup sour cream,
1 tsp alcohol infusion propolis,
1 tbsp. butter,
dogwood, barberry, juniper berries - to taste,
milk for soaking.

Preparation:
Soak the liver in milk for 2-3 hours. Remove the film, make cuts with a sharp narrow knife and stuff with dogwood berries, barberry, juniper and narrow strips of bacon. Place slices of bacon, herbs and spices on the bottom of the pan, place the liver on top and simmer over medium heat. Add salt at the end. Remove the liver, and put juniper berries, flour, broth, wine, sour cream into the pan, stir and simmer until tender. Remove from heat, add propolis infusion and strain.

Ingredients:
500 g liver,
3 tbsp. butter,
3 onions,
2 stacks sour cream,
1 tbsp. tomato paste,
salt, herbs - to taste.

Preparation:
Cut the prepared liver into cubes, add salt and pepper and fry in a frying pan. Sauté finely chopped onion in oil until transparent. Fry the flour in a dry frying pan until creamy, pour it onto the liver, add onion, tomato paste and sour cream. Stir, bring to a boil, reduce heat and simmer for 5-7 minutes under the lid.

Ingredients:
250 g liver,
100 ml white wine,
1 lemon,
1 onion,
1 bay leaf,
3 tbsp. vegetable oil,
½ tsp. marjoram,
1 banana
½ tsp. salt,
ground black pepper - to taste.

Preparation:
Cut the prepared liver into thin slices. Squeeze the juice from half a lemon and grate the onion. Mix wine, lemon juice, grated onion, marjoram, bay leaf, pepper and salt and pour this marinade over the liver overnight. Fry the liver slices in hot vegetable oil, add the marinade and fry over low heat for 3-4 minutes. Mash the banana with a fork and sprinkle lemon juice, add it to the liver, stir and serve.

Ingredients:
500 g liver,
2 tbsp. flour,
3 tbsp. butter,
2 oranges,
1 tsp mustard,
½ cup dry white wine
salt, pepper, ground ginger - to taste.

Preparation:
Cut the prepared liver into pieces, brush with mustard and roll in flour. Fry in hot oil until brown, add salt and pepper, add ginger and fry for another few minutes over low heat. Transfer to a plate, pour some water into the frying pan, heat and add oil. Squeeze the juice out of one orange, peel the other and cut into slices. Pour the juice into the pan, add wine, heat. Pour the sauce over the liver, garnish with orange slices and serve.

Liver muffins

Ingredients:
500 g chicken liver,
2 eggs
6 tbsp. flour,
1 onion,
1 carrot,
3-5 cloves of garlic,
1 tsp ground ginger,
salt, pepper, spices - to taste.

Preparation:
Grind the liver and vegetables in a food processor or blender, add eggs, flour, salt, spices and mix well. Divide the mixture into greased molds and bake in the oven at medium heat for 1 hour.

Chicken liver salad

Ingredients:
300 g chicken liver,
1 onion,
3 eggs,
1 carrot,
2 pickled cucumbers,
salt, herbs, mayonnaise - to taste.

Preparation:
Cut the liver into pieces and fry in hot oil under a lid until cooked. At the end, add salt and pepper. Grate the carrots coarse grater, chop the onion and fry everything in vegetable oil until golden brown. Boiled eggs and cut the cucumbers into cubes. Combine the cooled ingredients in a salad bowl and season with mayonnaise. Garnish with parsley.

Ingredients:
500 g minced chicken,
500 g liver,
500 g lard without skin,
3 eggs,
3 tbsp. starch,
3 tbsp. semolina,
3-5 cloves of garlic,
salt, pepper - to taste.

Preparation:
Using a meat grinder, grind the liver and lard, combine with minced meat, add eggs, semolina, starch, garlic squeezed through a press, salt and pepper. Knead thoroughly and place in strong plastic bags, forming sausages, and tie with thread. Place each sausage in another bag, tie the ends again with thread. Place the sausages in a saucepan with cold water and put on fire. Once boiling, reduce heat to low and simmer for 1.5 hours. Cool the sausages in film.

Rolls from chicken liver and champignons

Ingredients:
300 g chicken liver,
1 stack rice,
1 large onion,
1 carrot,
100 g champignons,
1 tsp mustard,
1 tbsp. mayonnaise,
skins from 5-7 chickens.

Preparation:
Boil fluffy rice. Wash and cut the liver small pieces. Cut the onions and mushrooms into cubes. Fry the liver in vegetable oil for 5-7 minutes, stirring constantly, then add the mushrooms, fry for another 2 minutes, add the onion and fry until done. Separately, fry the carrots grated on a coarse grater. Mix everything, add salt, pepper and spices to taste, cool. Chicken skins wash, remove excess fat and wrap the liver filling into them. Place the rolls on a baking sheet. Mix mustard and mayonnaise and brush the rolls with this sauce. Place the baking tray in hot oven for 30-40 minutes. Serve sliced ​​at an angle.

Ingredients:
100 g liver,
400 ml broth,
½ carrot
1 parsley root,
1 onion,
1 tbsp. flour,
1 tbsp. butter,
100 ml milk,
1 yolk.

Preparation:
Cut the liver into small cubes and fry along with the onions, carrots and onions, then add a little water and simmer until tender. Finished Products grind using a blender. Prepare a sauce from milk, flour and spices, combine it with chopped liver, stir and boil. Season with yolk mixed with milk and butter to taste.

Ingredients:
500 g liver,
2-3 onions,
50 g cream,
1 tbsp. butter,
breadcrumbs,
salt, pepper - to taste.

Preparation:
Grind the liver and onion in a blender, add salt and pepper. Grease the multicooker bowl with oil and sprinkle with breadcrumbs. Pour the liver mass into the bowl and set to cook in the “Baking” mode for 40 minutes.

Ingredients:
250 g liver,
1 tbsp. Sahara,
1 clove of garlic,
1 tsp olive oil,
1 tbsp. vegetable oil,
1 tsp 9% vinegar,
1 tsp hot seasoning.

Preparation:
Cut the prepared liver into thin narrow strips and lightly fry in vegetable oil. Add sugar, stir, add chopped onion and garlic, seasoning, vinegar and olive oil. Place in the refrigerator for 2-3 hours.

Here they are different dishes from the liver. Bon appetit!

Larisa Shuftaykina