Composition / ingredients
Step-by-step cooking
Step 1:
How to make a liver in a fat grid barbecue on the grill? Cut the liver into small pieces. For the skewer - cubes, for the grill and pan slices.
Step 2:
Pour in milk and leave for 1-12 hours. The longer, the softer and more tender the liver will be.
Step 3:
Drain the milk, add salt and pepper to taste.
Step 4:
For the grill and pan, wrap the slices in portions. The mesh is easy to cut with scissors. For the skewer, first string the pieces, and then wrap everything together in a grid.
Step 5:
Waiting for the coals (or warming the pan).
Step 6:
Prepare the liver for frying.
Step 7:
Fry on both sides for 5-7 minutes, depending on the heat and the size of the pieces.
Wooden skewers need to be soaked in water for an hour.
Serve with fresh vegetables.
Bon appetit!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Pork fat - 896 kcal/100g
- Beef liver - 130 kcal/100g
