Instructions:
1. Prepare the Liver Properly (Important!):
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Carefully trim off all white connective tissue and membranes.
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If you find any bile residue (greenish areas), remove them completely — this is crucial to avoid bitterness.
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If the liver pieces are large, cut them into 2–3 smaller pieces for even cooking.
2. Soak with Baking Soda:
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Place the cleaned liver into a bowl.
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Add 1 heaping tsp of baking soda and mix well.
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Let it sit for 30 minutes only — soda helps remove any strong smell or bitterness and makes the liver more tender.
3. Prepare the Onions:
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Slice the onions into thin half-rings or quarter-rings (the thinner, the better for flavor release).
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Tip: If you find onion flavor too strong, pour boiling water over the slices briefly and drain.
4. Sauté the Onions:
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In a pan, sauté the onions over medium heat until soft, translucent, and golden (don’t over-brown).
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You can add a bit of butter (10–20 g) at the end for extra flavor.
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Transfer the cooked onions to a bowl and set aside.
5. Rinse and Dry the Liver:
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Rinse the baking soda off the liver thoroughly under running water.
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Pat dry with paper towels — this is very important to avoid excess moisture while frying.
6. Fry the Liver:
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In the same pan (add a little more oil if needed), fry the liver over slightly above medium heat.
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Cook for about 10–12 minutes, stirring occasionally, until fully cooked but still tender inside.
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Don’t overcook or it will become dry.
7. Final Touch:
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When the liver is almost done, return the onions to the pan.
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Add salt, sugar, and pepper.
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Stir well and let it simmer together for another 2–3 minutes on low heat.
Enjoy your meal!
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