You will need
- For 5 servings:
- Beef liver – 1 kg;
- Soy sauce - 50 ml;
- Onion - 2 large;
- Lemon - 1 PC.;
- Garlic – 2 cloves;
- Ground black pepper, Bay leaf;
- A little vegetable oil for frying;
- Optional: milk for soaking the liver;
- Optional: a little salt to taste.
Instruction
1
Liver clear from the film and bile ducts, cut into slices 1.5 cm and withstand hours in milk: this will make the product more tender.
2
Garlic crush or RUB on a small grater. Liver slices get from milk, spread in a bowl, mix garlic, soy sauce, pepper and leave to marinate for a minimum of 30 minutes (better, of course, overnight in the refrigerator under the film).
3
Pan grease with vegetable oil, heat and fry the liver for 2-3 minutes. Preheat the oven to 180 degrees and put the liver in a high-temperature ware for 8 - 12 minutes. Better get liver earlier and to check the readiness with a toothpick: if the puncture site is not bleeding, the dish is ready!
4
Cut onion into half rings, we scald with boiling water and mix with vinegar and salt to taste. Leave to marinate for 5 minutes, mix with the liver and serve. Bon appetit!