How to make liver
Liver is a very easy dish to prepare, but you have to stick to some golden rules here, and breaking them can completely change the taste of the dish. First, after purchasing the liver, cut off the portal veins and gall bladders, if any are found. Then the liver should be soaked in water for a while, let some blood drain (unless we like a bloody and expressive liver). Before frying, the liver should be wrapped in flour. You have to throw in the liver then, when the oil in the pan is really hot. The liver can be covered during frying, for blood will burst from within her. Halfway through the frying, the onion should be added to the liver, cut into strips or cubes.
When the liver is ready, you should drain the fat from it on a paper towel and salt it. The liver cannot be salted before frying! It will, that it will be rubbery and not very tasty. The liver goes perfectly on a plate with fries in herbs and salad or ketchup. The liver itself is incredibly healthy, because it contains a lot of vitamins. It is worth taking the opportunity and doing it at least once a week or once a week 2 weeks. It will be a good alternative for these, who eat chicken for dinner every now and then. It is worth diversifying your diet and providing the body with it, what he really needs to be happy.