A common mistake is that fried liver is tough

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Cooking the liver does not seem difficult, but it is not always possible to achieve a soft texture. As a result, the dish is hard, hard to bite and chew. This leads to an error that you may not be aware of. Let's talk about it further, so that the next time the fried liver turns out to be flawless in taste.

The cooks' mistake

It is so simple that even it is difficult to guess right away. The fault lies in the salt. Everyone salt their food, it's normal and part of the cooking process, but not everything is so straightforward.

If you salt the liver ahead of time, in most cases it will become tough. It is salt that absorbs moisture and the liver becomes dry. There is no need to talk about softness in this case.

First, you need to put the liver in a pan and fry it. You need to add salt to improve the taste at the end of frying. This procedure will help preserve softness and delicate taste.