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.
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.
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).
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!
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!
Garnish will suit boiled rice.