Liver in a frying pan

Step-by-step cooking

1. Step 1:

   

   Chicken liver, if frozen, is thawed at room temperature, cooled – washed, cut off the films and fat.

2. Step 2:

   

   Cut the chicken liver into pieces.

3. Step 3:

   

   Peel the onion, cut into cubes, feathers or rings, as you like.

4. Step 4:

   

   Carrots are washed, cleaned and grated or cut into strips, halves of circles, if the carrots are not large.

6. Step 5:

   

   Pour vegetable oil into a frying pan with a thick bottom. We warm it up on high heat. Fry onions and carrots in oil until the carrots are soft, remove the vegetables from the pan.

7. Step 6:

   

   Add oil to the remaining oil in the pan (if necessary, add oil) we spread the cooked liver. If you want the liver to turn out with a crispy brown crust, then you can roll it in flour beforehand, but this will significantly increase the calorie content of the dish. Fry the liver on high heat, stirring with a spatula so that the liver turns white and browned, turn down the fire.

8. Step 7:

   

   Then we return the vegetable roast to the pan with the liver. Mix the ingredients and fry them together under the lid for about 5-7 more minutes so that the liver is well fried inside.

9. Step 8:

   

   The liver is ready. We serve it to the table as an independent dish or with any side dish, it goes well with pasta, buckwheat and other cereals, mashed potatoes. Enjoy your meal!