Pork liver is not inferior to any meat in its flavor qualities, but because of the presence of vitamins and trace elements in its composition, it exceeds it. Dishes from the liver are recommended to children, pregnant women, athletes for recovery of the body after exercise.
In the dishes, the pork liver is used cooked, fried, baked, for the preparation of pates. It makes hepatic pancakes, and even cakes. The bitterness present in the liver can be leveled if it is soaked in milk or water.
A special piquant taste and unique aroma of roasted liver is attached to onions, which should be a large number.
Pork liver, fried with onion in a frying pan, is one of the simplest and fastest in cooking. Therefore, people who are always in a hurry, offer a few recipes and tell us how delicious fry the pork liver with onions.
Recipe for fried pork liver with onion and sour cream
Ingredients:
- liver pork - 450 g;
- onions - 200 g;
- sour cream - 120 g;
- flour - 65 g;
- salt - 5 g;
- the mixture of peppers is freshly ground;
- refined vegetable oil - 35 g;
- pepper.
Preparation
Before the beginning of thermal processing carefully we wash out and properly we dry a liver and we cut small slices of a small thickness. Immediately before the frying dip each slice in flour and send it to a hot frying pan with butter. Fry each side for two minutes and put it into the plate. On the same frying pan, add oil to the liver juice and lay the onions cut into half rings, fry until red. Then we return the liver to the frying pan, pour out the sour cream, season with salt a mixture of peppers, stew for seven or eight minutes, and remove it from the stove.
Serve the liver hot with boiled potatoes, if desired, seasoning with herbs.
Pork liver fried with onions and carrots
Ingredients:
- pork liver - 550 g;
- leek 200 g;
- sour cream - 120 g;
- refined vegetable oil - 35 g;
- salt;
- the mixture of peppers is freshly ground;
- fresh greens.
Preparation
A well washed liver is thoroughly dried and cleaned of veins and film. Then cut into small slices and transfer them to a hot frying pan with vegetable refined oil and fry, stirring constantly, until the liver changes color. Now lay the previously cleaned and passed through a fine grater carrots, salt, a mixture of peppers and stew until cooked. At the end of the cooking, we throw the leeks cut into semicircles (we take only its white part), allow another five minutes, and turn off the plate.
We serve the liver hot with boiled potatoes and greens.