Even the simplest and lightest meals can be delicious. One of these is considered to be stewed liver in its own juice. And if you don't know how to cook it yet, then it's time to learn how to do it.
Recipe content:
- Preparing the liver for heat treatment
- Ingredients
- Step by step cooking
- Video recipe
The liver of animals is a valuable product that must be present in our diet. Thanks to the beneficial vitamins, minerals, trace elements and fatty acids it contains, the product is able to give us health, beauty and longevity. Although we highly value the liver not only as an important element of nutrition, but also as an exquisite delicacy, which has an original and bright taste. But for this you need to cook it correctly so that the delicate meat turns out to be tender and soft. To do this, you should follow the recommendations that will help remove bitterness from the product.
Preparing the liver for heat treatment
First of all, you need to remove the film from the product by picking it up with the tip of a knife and slightly pulling it in the opposite direction with your fingers without sudden movements. You also need to cut off the vessels and veins. In addition, the liver should be cut into pieces, sprinkled with soda a little and left for an hour, then rinsed with water. Such a product will melt in your mouth!
Pork liver is rarely bitter. But you can get rid of bitterness as follows. After cleaning the offal from the film and veins, soak it for several hours in cold milk. You can replace it with serum or salt water. For piquancy, you can pour a little sugar into the solution. In addition, the meat can be soaked in a whole piece or in chopped pieces. After such manipulations, any rough and tough liver acquires velvety tenderness and softness.
- Caloric content per 100 g - 65 kcal.
- Servings - 3
- Cooking time - 50 minutes
Ingredients:
- Pork liver - 600 g
- Onions - 2 pcs.
- Garlic - 3 wedges
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking stewed liver in its own juice
1. Treat the liver as described above. Then cut into slices about 3-4 cm in size. Do not chop it very finely, otherwise it may burn and become dry during frying.
2. Peel the garlic and chop finely.
3. Remove the husk from the onions, rinse and chop a quarter into rings.
4. Place the pan on the stove, add vegetable oil and heat well. When the butter begins to smoke a little, turn the heat to moderate and add the meat slices.
5. Fry the liver on one side until it is crusty, then turn over to the other side and continue cooking.
6. After 5 minutes, add onions and garlic to the pan.
7. Stir and continue to cook over medium heat.
8. When the onion is slightly sautéed and has a golden color, season the dish with salt and ground pepper. You can add your favorite spices to taste.
9. Pour some drinking water into the pan and close it with a lid. Reduce heat and simmer for 15 minutes. Check readiness with a knife cut - if white juice oozes, the food is ready. If red ichor stands out, continue simmering for another 5 minutes.
10. Serve the liver straight out of the skillet after cooking. For a side dish, you can cook any porridge, spaghetti, rice or boil potatoes.
See also the video recipe on how to fry the liver so that it is soft and tender. Master class from the chef Ilya Lazerson.
