Well, for starters, as usual, cut the liver into small pieces, about 1 cm in thickness; I the night soaked in milk, but not necessarily. Then salt and pepper.

Now roll each piece in flour and quickly fry in the pan. While it's all roasting, you can safely cut onion rings and half rings.

Then, the resulting liver put in a saucepan in a single layer, each layer coat with mayonnaise and layer the onion (fresh), then again, the liver, mayonnaise, onion... Until the end of the liver. Pour the water somewhere half a Cup. And put to simmer somewhere for 1 hour. The result is tender and juicy pechenocna.

Eat with pleasure and delight loved ones. :-D