Liver in soy sauce

According to this recipe, you can cook any liver. Soy sauce already contains salt, so you need to salt the liver very carefully. Soy sauce can be replaced with a sweeter teriyaki. Liver with sweet sauces is perfectly combined.

Maria

The author of the recipe

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Composition / ingredients

servings:

Pork liver

400

Water

200

Garlic

Vegetable oil

Soy sauce

Starch

Paprika

0.5

Ground black pepper

0.25

Sugar

0.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 11 g

Fats 32 % 9 g

Carbohydrates 29 % 8 g

136 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients. To cook pork liver in soy sauce, we will need: fresh pork liver; soy sauce; garlic; sugar; starch; water; vegetable oil; paprika; ground black pepper and salt.
Step 2:
Pass garlic through the press.
Step 3:
Rinse liver thoroughly from blood, remove films and ducts. Dry it. Cut into medium pieces.
Step 4:
In a bowl, combine the liver, garlic, 1.5 tablespoons of vegetable oil, starch, paprika, ground pepper.
Step 5:
Mix everything.
Step 6:
Separately combine soy sauce and sugar.
Step 7:
Heat the remaining vegetable oil in a frying pan. Put the liver in the pan. Fry on medium heat for about 3 minutes. until the appearance of a golden crust on the liver.
Step 8:
Add soy sauce with sugar to the pan. Fry the liver for another 2 minutes.
Step 9:
Gradually pour in hot water. If necessary, add salt to the gravy. Bring the gravy to a boil. Reduce the heat to a minimum and simmer under the lid for about 10 minutes.
Step 10:
You can serve liver in soy sauce with any side dish. Gravy can be strained from starch flakes. It will be a great addition to the dish. Bon appetit!

In addition to sugar, you can add 1-2 tablespoons of tomato paste to soy sauce.
You can also add onion cut into rings or small cubes to this dish. But since I do not like dishes with onions (with rare exceptions), I did not add it.
In addition to onions, you can add carrots cut into cubes or cubes. So the dish will be more satisfying.
Despite the long time of quenching, the liver remains soft. It does not become stiff, as it usually happens with long frying. But it is very important to pour hot water, and preferably boiling water. This prevents the liver from becoming stiff.
To make the sauce more viscous, you can add 1 tablespoon of flour or starch to the water.

In the absence of contraindications and food prohibitions, the liver must be included in the diet. This product is rich in iodine, iron and collagen. And these elements are very useful for pregnant women, the elderly and children. The liver is extremely necessary for people who have a decrease in hemoglobin. The product is indispensable for anemia and iron deficiency.