You know how much we love this dish, so we wanted to make sure you had it at your fingertips. This stir-fried liver and onions recipe is a great way to use up the leftovers from a roast. Serve with rice or noodles.
It’s easy to make, and it packs a serious punch in terms of flavor. You can use any kind of liver you like—from chicken livers to the beef liver—and it will still taste great! Our favorite part is the crunch of the fried onions on top, but if you don’t have time for that step, just skip it and keep reading—you’ll still get a taste of classic Chinese cooking.
Fried Liver
Ingredients
- Liver
- Butter
Instructions
- Take a fresh liver, wash it, if possible let it lay for a few hours or half a day in sweet milk, remove the outer skin and all sinews, cut into slices about 1/2 inch thick, sprinkle with pepper according to taste, turn on flour and fry in an uncovered pan in heated butter and fat pork for 10 minutes until crisp, turning once.
- If the liver is fried too long it will be come dry.
- When blood no longer appears if the liver is pierced with a fork, it is done and must be taken from the fire. Immediatly pour a vupful of water into the pan , stir until it is properly thick and pour it over the liver.
- A few fresh pounded juniper berries van be added to the hot butter according to taste; they impart a nice flavor to the liver.