The first secret to delicious liver is her choice. The fresher the product, the tastier it will be. But how do you know, because the sellers do not always tell the truth, so we need to remember a few tips: It should be shiny, elastic, soft and moist in appearance. It should not be dried edges and no scratches. Smell it, it should be sweet, not sour smell and if it is punctured, it bleeds. It should not be green streaks, which suggests that was damaged the gallbladder and the liver will taste bitter. If You buy frozen liver, then it should not be a shade of orange that means it is very icy.

Now we need to properly handle. First you need to remove the tape that covers it. It is bitter and because of her, the pieces shrink during the heat treatment. She's usually perfectly removed with your fingers by slipping and gently pulling. But if not, then drench it in hot (not boiling) water and then she usually moves away without a problem. So it is necessary to remove all the veins and vessels. I apologize for the photo, but on the other failed to show it.

Now secret number two. The liver loves ordinary baking soda. Cut the liver into chunks or strips and sprinkle with soda, stir and leave for about an hour. Then rinse thoroughly with running water.

Secret number three. The liver loves milk and dairy products. Preferably at least several hours, preferably overnight, soak it in milk or milk products. It adds spice and submerge the pieces. Do NOT SALT the liver raw, does not like this product and instantly become hard. You can go the other way, but this method is only for milk. Night the liver to process, cut, sprinkle with soda and stir. Pour the milk, stir and remove overnight in the refrigerator.

The next day her fry. To this end, we pour oil into a frying pan and heated. The oil should be well heated, but not to smoke, it will be too much. Liver, take out of milk, roll in flour mixed with salt and immediately put into the oil. Fry on each side approximately 3 to 5 minutes (depends on thickness of piece). Cover with a lid and remove from heat. Let it stay like that until done, which we check with a knife. From this it must not be blood in the piercing. Approximately 5-10 min that's all you can eat.