Kitchen appliances and utensils: pan; cutting board; kitchen knife; kitchen scales.
Ingredients
| Title | amount |
| Pork liver | 700 g |
| Wheat flour | 100 g |
| Medium Onion | 3 pcs. |
| Common salt | taste |
| Ground black pepper | taste |
| Vegetable oil | 100-120 ml |
Step cooking
- Wash and dry well 700 grams of pork liver. If there is a thick film or streaks on a piece of the prepared liver, remove the film with a knife, cut the streaks. Cut the liver into slices 6-8 mm thick. No preliminary preparation of the pieces is required. For cooking, beef, lamb, rabbit liver are suitable.
- Peel 3 medium sized onions. Cut each vegetable in half, chop in half rings 3-4 mm thick. You can use another method of slicing onions: quarter rings, dice, slices (of your choice).
- Heat 60-70 ml of vegetable oil in a pan well (out of a total of 100-120 ml). You can use olive, sunflower (other) oils. It is better that the oil is refined. Reduce the heat to medium.
- Pour 100 grams of wheat flour onto a wide flat plate (you can take any grade). Roll pieces of liver in flour on both sides, spread in heated vegetable oil. Before rolling in flour, pieces can be sprinkled with herbs, seasonings, spices to your taste.
- Fry the liver on each side until golden brown (2-4 minutes). No need to overcook the dish, otherwise it will turn out to be dry and tough. In the process of frying it is not necessary to pierce the pieces with a fork, juice flows out of them and they turn out to be dry. How to find out that the dish is ready - pierce the thickest slice in the middle with the tip of the knife. If the flowing juice is clear, then the liver is ready. If blood flows out, pieces need to be fried still.
- Salt the prepared liver removed from the pan and pepper to taste while it is still hot. A ready-made dish is salted, if you salt the raw liver, it becomes stiff during the frying process. After you fry all slices of offal, add the remaining vegetable oil (40-50 ml) to the pan. Pour the chopped onion, fry it over medium heat with occasional stirring until golden brown (about 5-8 minutes).
- Place the fried onions on slices of liver laid out on a serving platter.
When serving, sprinkle the dish with chopped greens of dill, parsley, cilantro. Served on the table with a side dish of mashed potatoes, boiled or fried potatoes, rice, buckwheat, other cereals, with salads from fresh vegetables. Often, various sauces are made for offal dishes: bechamel, sour cream, with tomato, with yolks, and other dressings.
Video recipe
The quick frying of soft liver from the first step to serving is shown in the video tutorial below. The hostess shows and talks in great detail about cutting offal and onions, frying and serving the dish.
Now you also know how to cook a delicious tender fried liver with onions in a pan in a short period of time (20-25 minutes). We hope that this recipe will help you out if you do not have enough time to prepare a more complex and time-consuming meat dish.
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