Composition / ingredients
Step-by-step cooking
Step 1:
How to fry juicy pork liver in a frying pan with onions? Use a large onion. Peel the bulbs from the husk and rinse in cold water so that your eyes do not water when slicing. Cut the peeled onion in half and cut into half rings.
Step 2:
How to fry onions properly? In our case, we need a transparent onion, so heat a small amount of vegetable oil in a frying pan and after a little salt, lay out the onion. Fry and pass the onion over low heat under a closed lid until transparent.
Step 3:
While the onion is frying, prepare the liver. Rinse it well in cold water. Dry a little and cut into pieces, about the same size.
Step 4:
Put the liver in a frying pan with the fried onion and mix. Cover with a lid and cook over medium heat, stirring occasionally, for 15-20 minutes. Add salt at the end of cooking. From the spice, you can add a little ground black pepper. It will not interrupt the main taste and aroma of the dish.
Step 5:
The liver is cooked very quickly. If the pieces are small, then after 10 minutes you can break a piece. In the section, it should be gray, without blood. To fix it, hold it for a couple more minutes and you can turn it off. Enjoy your meal!
Pork liver is delicious and healthy in any form - even fried, even stewed. Its use increases hemoglobin and provides the body with useful trace elements. In addition, it contains a huge amount of vitamins-B, A, C, E, H and PP. It is absorbed by the body very easily.
The most important thing is to choose the right fresh product. A good liver has a smooth and glossy surface and the smell is similar to the smell of meat.
Many recommend holding the liver in milk before cooking. It will not be superfluous. Milk will soak the liver, making it more tender.
Fried liver always turns out very tasty and fragrant. In order to get a more delicate taste, you can add a little sour cream or cream.
The finished liver can also be used as one of the ingredients for making salads. It goes very well with them.
If desired, you can add garlic, tomatoes and herbs to the dish.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
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).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pork liver - 109 kcal/100g
