How long should you fry pork liver so that it is soft and juicy? How to fry pork liver deliciously. Fried liver with onions, pork

How to fry pork liver in a frying pan deliciously

Young housewives often have a question: how to fry pork liver so that it remains soft, juicy, and aromatic.
Liver is an incredibly tasty and healthy product, but many people don’t like it because it turns out tough and tasteless. What is the secret why some housewives turn out juicy and tender liver, while others do not? When frying pork liver, you should correctly remember some features of its preparation:

Choose fresh, smooth, shiny liver;

Be sure to rinse the liver before cooking. If necessary, remove the ducts and gallbladder;

Before cooking, soak the offal in water or milk for 1 hour (2-3 hours is possible);

Place the liver, cut into small pieces, in a well-heated frying pan with sunflower oil;

Do not overcook. It should fry for a minimum amount of time. Then only the fried liver will turn out juicy and tender;

You can check the readiness of the liver by piercing it with a wooden skewer. If clear juice comes out, then the liver is ready;

You need to add salt at the end of cooking.

Fried pork liver is used as an ingredient for hearty warm salads, and is also prepared as an independent dish. The calorie content of this product is 109 kcal. Since the liver is rich in vitamins B, A, K, E, D, and also contains potassium, iron and other useful substances, dishes made from this product are recommended for those who have diabetes and anemia.

Preparation for the process

Typically, pork liver does not require pre-soaking. But many cooks prefer to keep it in water or milk shortly before starting cooking.

Frozen offal should be slowly defrosted on a shelf in the refrigerator or in cold water. In the microwave it will thaw too quickly and may even partially “cook”. All films, veins and bile ducts must be removed from the defrosted liver. Rinse the product thoroughly with water.

Before frying, many people try to marinate the liver. The offal is poured with sour cream and seasoned with chopped onions and crushed garlic. Instead of salt, soy sauce is used, and lemon juice is added. Of the spices that go best with liver, ground black pepper. Spices and herbs are not always appropriate due to their pronounced aroma.

The liver has a special taste - tender and sweetish, which can be easily overpowered by sharp seasoning.

The liver is marinated already in a cut form, cut into thin cubes about 1.5 cm thick. It is recommended to lightly beat the pieces of liver with a wooden mallet, first covering them with cling film. Time in the marinade is from 20 minutes to one and a half hours. The offal is salted in finished form.

How to fry pork liver

1. It’s a good idea if you take care of preparing the liver in advance, and not on the eve of preparing the dish. The fact is that the liver has a very specific smell and bitterness, so it needs to be soaked for 2-3 hours in water, or even better, in cold milk of any fat content. It is advisable to change the fluid every hour.

After this, you can drain the water/milk, pat the liver dry with a paper towel, and then cut it into small pieces (too small ones will burn quickly). Salt and pepper the liver.

2. Before sending the liver to the frying pan, you can roll it in flour. Fry the pork liver in a frying pan in oil. You only need to dip the pieces into hot oil. It is advisable to sprinkle the frying pan with a small amount of salt so that the oil does not “spark.” Fry over medium heat (about 3-4 minutes), trying to stir frequently.

3. Peel and cut the onion into large half rings.

4. Send the onion to the liver as soon as it turns rosy. Next, fry the pork liver and onion in a frying pan until the onion turns translucent golden brown. There is no need to fry the liver for a long time, as this will make it tough.

Pork liver is one of the healthiest and most delicious offal, popular among gourmets. Regular consumption of food has a beneficial effect on health - it increases the level of hemoglobin in the blood, helps fight cholesterol, and contains valuable nutrients and vitamins. The absence of fat in this by-product ensures low caloric content of the liver and allows the use of dishes from this organ in dietary nutrition. To prepare a wide variety of dishes, both chilled and frozen livers are used. Every experienced housewife knows how to deliciously fry pork liver, because it is this method of heat treatment that allows you to obtain a delicate consistency of the dish with an appetizing fried crust. Some popular recipes should be described in more detail.

Before we talk about how to fry pork liver, we should give some recommendations for pre-processing the product before cooking. By-products that have been frozen should be thawed at room temperature or in the refrigerator. Unlike other products, it is not advisable to defrost liver in the microwave. Then it is recommended to soak the product in cold milk or milk diluted in half with water. The duration of soaking can be from half an hour to 2-3 hours, and the milk can be replaced with fresh milk during the soaking process. This procedure will help remove the specific smell and taste of pork liver. However, many housewives bypass soaking and consider the natural taste of the product suitable for preparing a variety of dishes.

After soaking, the liver must be cleaned of films and veins. This process is very painstaking. Some housewives rub the surface of the liver with coarse salt to make removing the films easier. When answering the question of how to fry pork liver, we can advise you to beat off the pieces with a culinary hammer. To do this, a portioned piece of liver is placed in a plastic bag and lightly hit with a hammer several times. The bag protects surrounding objects from splashes while beating the product. You should not get too carried away with this procedure, otherwise the liver will simply fall apart into separate fragments. You can fry the liver separately from other products or together with vegetables. Liver is also popular, which after frying is stewed in sour cream or tomato sauce.

So, how to fry pork liver in a frying pan? The liver, previously soaked in milk, is cleared of films and cut into flat pieces, and then lightly beaten. Drive the egg into a separate container and beat until foam forms. Pour breading into another bowl; it can be flour, breadcrumbs or sesame seeds. The broken piece of liver should be salted and peppered, then dipped into the egg, and then into the breading. Repeat this procedure 2-3 times, then place the piece in a hot frying pan with the addition of vegetable oil. Fry the liver on each side until golden brown over high heat. The liver is very sensitive to prolonged heat treatment. If the liver is overcooked, it will become dry and hard. It is enough to fry a piece for about 2 minutes on each side.

Another answer to the question of how to fry pork liver is a recipe for preparing this offal in sour cream sauce with vegetables. To prepare the dish, the liver should be subjected to standard pre-treatment - soaking, peeling of films. Then the liver must be cut into small pieces and fried in a frying pan with pork lard. There is no need to fry the product for too long, otherwise it will become hard and tasteless. Then add chopped onions and carrots to the liver, pour in sour cream diluted with water. Salt the dish, add your favorite spices, if desired, a little tomato sauce and simmer over low heat for 10-15 minutes. This fried liver is an excellent addition to a side dish of potatoes, pasta, buckwheat, and rice.

Pork liver cooked in the form of pancakes is no less tasty and juicy. In this case, you need to make minced meat from raw liver. The offal is pre-soaked in milk, cleared of films, the vessel is cut out, and then crushed in a blender or passed through a meat grinder. Since the resulting minced meat is very liquid, you should add a little semolina to it and leave the semolina to swell for 15-20 minutes. At this time, you should prepare additional ingredients. Peel the onion and scrape the carrots with a knife. Grind the vegetables in a blender or pass through a meat grinder and mix with the liver. By the way, vegetables can be chopped immediately along with the liver. Season the resulting mixture with salt and pepper. Spoon the pancakes into a heated frying pan with some oil. Fry on both sides for 3-5 minutes.

Description of the question

Quite recently at Expertosis I cooked pork liver in sour cream and tomato sauce. The thing is that lately this offal has not been pleasing with its quality. Good and fresh liver should be soft. Some people recommend soaking the liver in milk to make it softer. But in my opinion, milk does not have the best effect on the taste of the product. I myself love fried liver in onions. Due to the fact that the liver often turned out tough, I practically stopped frying it, and stewed it more and more. Recently, a brilliant idea was shared with me, thanks to which I returned to the traditional method of cooking and now fry pork liver without risking my life.

You will need

0.5 kg pork liver
3-4 large onions
1 cup flour
Salt to taste

Step by step solution

2. For work we will need a durable cutting board. Wooden is best.

3. Beat each piece with a hammer on both sides.

4. This must be done well, but without fanaticism, otherwise the liver will shatter into pieces. Usually I hit the whole game at once. By the way, you can chop off all the liver that is available and freeze it for future use.

5. Set the liver prepared in this way aside.

6. Meanwhile, chop the onion into half rings.

7. Fry the onion in a frying pan in vegetable oil (don’t forget to add some salt).

8. Fry until translucent, then remove from the pan and set aside.

9. Add oil to the same frying pan where the onions were fried and place the liver on it.

10. And roll it on both sides in flour. Flour will add a special taste and softness.

11. Fry the liver very quickly on both sides. It should not be fried or fried for a long time, otherwise you will get rubber.

12. As soon as the bottom sets, immediately turn the pieces over.

13. Place pre-fried onions on top.

14. Onions can simply be spread over the surface or mixed with the liver. Reduce the heat to low, cover the pan with a lid and you can forget about the liver for 20 minutes.

15. After 20 minutes, we have a most aromatic dish, and the pieces of liver are so tender that you can bite them off with your lips.

16. Naturally, such liver should only be served with potatoes. I baked the potatoes in the microwave.

note

This may not be the best and healthiest recipe from a nutritional point of view, but who said that there are no holidays in life. I don’t want to go into boring details, I’ll just point out some subtleties. When beating the liver, it is better to cover the pieces with plastic so as not to splash the kitchen surroundings. Previously, I added onions as the last thing. Some time ago I decided to fry the onions in advance to shorten the cooking process. The liver captures the onion aroma of vegetable oil very well, and onions prepared in advance turn out softer and tastier. No spices needed. In my opinion, they are simply in the way here. I myself simply adore fried onions and are often the first to leave the frying pan. Mechanically processed liver does not change at all in taste, but at the same time it becomes very soft and tender.

In terms of its taste, it is in no way inferior to any meat, and in terms of the presence of vitamins and microelements in its composition, it is superior to it. Liver dishes are recommended for children, pregnant women, and athletes to restore the body after exercise.

In dishes, pork liver is used boiled, fried, baked, and for making pates. Liver pancakes and even cakes are made from it. The bitterness present in the liver can be neutralized by soaking it in milk or water.

A special piquant taste and unique aroma of fried liver is given by onions, of which there should be a large amount.

Pork liver fried with onions in a frying pan is one of the easiest and fastest dishes to prepare. Therefore, for people who are always in a hurry, we offer several recipes and tell you how to deliciously fry pork liver with onions.

Recipe for fried pork liver with onions and sour cream

Ingredients:

pork liver – 450 g;
onion – 200 g;
sour cream – 120 g;
flour – 65 g;
salt – 5 g;
freshly ground pepper mixture;
pepper.

Preparation

Before starting heat treatment, thoroughly wash and dry the liver and cut into small pieces. Immediately before frying, dip each slice in flour and place in a hot frying pan with oil. Fry each side for two minutes and transfer to a plate. In the same frying pan, add oil to the liver juice and add the onion, cut into half rings, and fry until browned. Then return the liver to the pan, pour in the sour cream, season with salt and a mixture of peppers, simmer for seven to eight minutes, and remove from the stove.

Serve the liver hot with boiled potatoes, seasoning with herbs if desired.

Fried pork liver with onions and carrots

Ingredients:

pork liver – 550 g;
leek – 200 g;
sour cream – 120 g;
refined vegetable oil – 35 g;
salt;
freshly ground pepper mixture;
fresh greens.

Preparation

We thoroughly dry the well-washed liver and clean it of veins and films. Then cut into small slices and transfer them to a hot frying pan with refined vegetable oil and fry, stirring constantly, until the liver changes color. Now add the carrots, previously peeled and finely grated, salt, and a mixture of peppers and simmer until tender. At the end of cooking, throw in the leeks cut into half rings (take only the white part), simmer for another five minutes, and turn off the stove.

Serve the liver hot with herbs.

Liver is one of the healthiest meat products. It contains a lot of vitamin B12, which is actively involved in the formation of red blood cells. A diet with liver dishes is recommended for low hemoglobin, as well as for athletes during periods of heavy physical activity. A particularly popular dish is fried pork liver.

Fried pork liver

Homemade fried pork liver - a delicious dish in 10 minutes

To prepare the dish you will need:

Pork liver (400 g); - onion (1 head); - salt, pepper (to taste).

Pork is tender meat, and liver is especially tender. The whole secret of its preparation is in the roasting time. If you overcook the liver in a frying pan, it will turn out hard and rubbery. Therefore, steamed or thawed liver should be fried for no more than 10 minutes - 5 minutes on one side, 5 on the other. As soon as the pieces turn greyish, they need to be removed from the heat.

When defrosted, the liver loses a lot of moisture. To avoid excess evaporation and not to dry out the product, fry the thawed liver under the lid

The onion is fried separately until transparent, and then added to the finished liver.

How to fry pork liver chops in a frying pan

You can make cutlets not only from meat, but also from offal - such cutlets will be much healthier and often cheaper. If you have fresh pork liver in your refrigerator, be sure to try this recipe!

Ingredients

Pork liver – 1 kg;
Chicken eggs – 2 pcs.;
Garlic – 2 cloves;
Onion – 1 large head;
Table salt - to taste;
Wheat flour - how much minced meat will take;
Freshly ground black pepper - to taste.

How to cook liver cutlets at home

It is best to cook pork liver chops with fried onions - this is a win-win combination that even those who are not too fond of pork offal like. To do this, we first peel the onion, then chop it finely and fry it until golden brown in sunflower oil.
We chop the liver into minced meat by passing it through a meat grinder or using a food processor or blender. If you don’t have kitchen helpers on hand, then simply chop the liver as finely as possible with a sharp knife.

Pork liver with tomato paste - an original dish for the holiday table

To give the liver a unique flavor, you can prepare a sauce from tomato paste and simmer the pieces in it. The recipe for this dish is as follows:

Pork liver (400 g); — tomato paste (300 g); - flour (1 tbsp); - onion (1 head); - spices (1/2 tsp); - salt, pepper (to taste).

First the sauce is made. The onion is fried until half cooked, tomato paste, spices, and salt are added to it. When the sauce boils a little (2-3 minutes), you can add flour to thicken it. To stir thoroughly.

Then the liver is prepared. Cut into pieces 2 centimeters thick and 3–5 centimeters long. Quickly fry (no more than 2 minutes on each side), pour in the sauce, cover with a lid and simmer for 7-10 minutes. The finished dish can be sprinkled with chopped herbs.

Liver in soy sauce

For this delicacy, the offal must be cut into cubes and soaked in soy sauce for ten minutes. During this time, the oil in the frying pan will have time to heat up. Thanks to marinating, a very soft and unusual beef liver is obtained, fried with onions. The recipe also includes pickled garlic - best in sour cream and honey, but any other will do. You only need a little bit of it, just two slices. As a last resort, you can take fresh one, just be prepared for the smell to be more pungent. The liver is fried quickly; In parallel, two medium-sized chopped onions are sprinkled with a spoon of sugar. When the liver is almost ready, add onion. Over high heat, it quickly caramelizes and gives the finished dish an indescribable charm.

Even those who don’t particularly appreciate offal will certainly enjoy beef liver fried with onions. The recipe (any of the proposed ones) can be improved! Good luck with your culinary experiments.

This article will be useful for those who do not yet know how to cook beef liver so that it is soft and juicy. Many people believe that liver is relatively difficult to prepare and is quite difficult to learn. We hasten to assure you that everything is not like that at all! The main thing is to take the right recipes and arm yourself with some secrets!

So, Top 5 recipes

excellent dishes made from the most tender beef liver.

: Beef liver with sour cream

The simplest, but truly delicious dish.

A classic of the genre that goes perfectly with mashed potatoes.

Ingredients:

beef liver 1 kg;
onion 4 pcs.;
sour cream 20% 300 g;
flour 70 g;
sunflower oil;
salt pepper.

Cooking method:

Wash the liver thoroughly, remove the film. Cut into pieces, then cut each piece into thin strips. Pour flour, salt and pepper into the liver. Stir well. Cut the onion into half rings.

Place in a frying pan with oil. When the onions begin to turn golden, add the liver. Fry until nicely browned, about 10 minutes. Add sour cream. Simmer for another 20 minutes.

Fried pork liver pate is finger licking good!

Liver pate is an incredibly tasty dish. It is prepared so simply that even inexperienced housewives can cope with the process.

Liver pate is best eaten chilled, then its structure will be denser. You should not prepare sandwiches in advance: the butter contained in the pate may melt and it will float

For the pate, you need to take ready-made home-fried pork liver. In principle, you can use it prepared according to any recipe, the main thing is that the dish contains onions. The liver and onions are ground in a blender or meat grinder, mixed with butter (100 grams of butter per 400 grams of liver) and refrigerated for 30 minutes. You can add grated cheese, herbs, chopped mushrooms or olives to the pate. A tasty and satisfying dish is ready.

How to fry pork liver video recipe - step by step

Below you will find a step-by-step video recipe that will help you with preparation.

Pork liver is an affordable and nutrient-rich product. However, many housewives prefer to cook beef or chicken liver, since pork liver is quite tough due to its coarse-grained structure.

Knowledge of the characteristics of this offal and some culinary techniques will help you prepare an amazingly tasty dish for both everyday and festive tables.

Secrets of preparing the “correct” pork liver

First of all, you need to learn how to choose the right fresh product in a store or market. It is advisable to buy chilled rather than frozen liver, since this makes it easier to determine its quality. The freshness test is extremely simple: if, when pressed with a finger, a pit does not form on the surface of the liver or quickly disappears, the offal is fresh. When purchasing frozen liver, you can only hope for luck.

You will need to spend some time pre-cooking the pork liver to ensure it is tender in the finished dish. Any liver (except chicken) should be soaked in water before cooking to get rid of excess blood. To make it soft and tender, it is recommended to soak pork liver in milk for at least half an hour.

Lovers of “natural” taste can be advised to beat off pieces of liver with a special hammer. This simple technique will allow you to change the structure without affecting the taste. Experienced housewives recommend covering pieces of liver with cling film during the process to protect the kitchen from flying splashes. And you shouldn’t hit it too hard - after all, the product is quite delicate.

To properly fry pork liver in a frying pan, getting really soft and tasty pieces, you need to reduce the frying time to a minimum. One minute on each side is enough for a delicious crust to bake. Then you need to cover the frying pan with a lid and simmer the pieces of liver over low heat for 15 minutes. It is advisable to salt and add spices after frying.

Stewing in various sauces also makes the liver tender and soft.

Pork liver with sour cream sauce

To prepare it you will need:

0.5 kg pork liver;
1 medium sized onion;
1 clove of garlic;
1 glass of sour cream;
1 tsp mustard;
1 tsp flour;
0.5 glasses of milk;
vegetable oil for frying;
salt and spices.

Preparation:

Cut the liver, pre-washed and cleared of films and ducts, into portions of the desired size and soak in milk for 25-30 minutes.

Place finely chopped onion and squeezed liver into a heated frying pan with oil and fry for 10 minutes, remembering to stir. Prepare the sauce by mixing sour cream with mustard and flour. Add the mixture to the frying pan with the liver and simmer for about 10 minutes, add salt, spices and chopped garlic. Simmer under the lid until fully cooked.

How to boil beef liver so that it is soft?

Boiling is the easiest way to prepare the offal under discussion.

The main thing is to know how to do it correctly.

After the piece of liver has been washed and cleared of veins and films, it is filled with cold milk or ordinary drinking water. You need to leave it in the liquid for about an hour.
Next, the liver is wrung out, filled with new water and placed on the stove at medium heat.
The offal is prepared for 35-45 minutes. To speed up the process, you need to cut the liver into small pieces. Then it will cook in 15-17 minutes after boiling.
The product is salted 5-7 minutes before the end of cooking.

If you pierce a piece of liver with a fork and pinkish juice comes out, it means the meat is not ready yet.

Pork liver with onions

To deliciously fry pork liver with onions, it is not necessary to pre-soak it in milk - just beat off portioned slices with a meat mallet.

Ingredients for cooking:

0.5 kg chilled pork liver;
several large onions (the more onions, the tastier);
flour for dredging;
vegetable oil;
salt.

Preparation:

Cut the peeled onion into half rings and fry in vegetable oil until transparent, then remove from the frying pan into a separate container.

Pieces of liver, hammered on both sides, are breaded in flour and quickly fried in the oil in which the onions were fried (you need to fry quickly so that the finished dish is not hard).

Add the onion to the prepared liver and, covering the pan with a lid, leave on low heat for 20 minutes. Preferably served with potatoes.

Pork liver in milk sauce

Any dish becomes juicier and softer if cooked with sauces. The offal will be ready for consumption within half an hour from the start of preparation. The composition of seasonings varies according to your taste and desire. You should not overly saturate the taste with spices so that the delicate milky taste is not overwhelmed by the sharp aromas.

Ingredients:

400 g fresh liver;
vegetable oil;
0.5 l of milk;
black pepper;
1⁄2 tsp. coriander;
1 tsp. rosemary (dried);
2 tbsp. l. butter;
salt;
parsley.

Cooking method.

Wash the liver and remove the film from it. Cut into pieces and fry briefly in hot oil. There is no need to wait until the pieces turn brown: as soon as they “set” and turn white, pour milk into the pan. And simmer the components for 15–20 minutes, maintaining medium heat.
Chop fresh parsley with a knife and add the greens to the milk sauce. Add rosemary and coriander there and pepper.
Leave the milk sauce to simmer for another 5 minutes, then add butter to the pan. Cover the dish with a lid, reduce the heat and let the dish “simmer” for about 5 minutes.
It is customary to serve with gravy on slightly warmed plates along with mashed potatoes or boiled lean rice. Garnish with fresh parsley.

Liver in Armenian “Tzhvzhik”

To successfully prepare a memorable dish, you can not only fry the pork liver, but also boil it.

The liver cooked in tomato sauce according to the Armenian recipe turns out to be very tasty. You will be able to surprise your family and guests not only with a successful dish, but also with an original name – “Tzhvzhik”. If you manage to pronounce an Armenian word.

Required Products:

800 g pork liver;
2 large onions;
2 bay leaves;
4 tbsp. tomato paste;
4 cloves of garlic;
vegetable oil;
salt;
water.

Preparation:

Cut the washed and cleaned liver into small pieces and boil in a pan with water (cook for no longer than 5 minutes).

While the liver is cooking, fry the onion, cut into half rings, in vegetable oil. Place the strained liver in a frying pan with onions, stir, add bay leaf and simmer for 5 minutes.

Add salt, add tomato paste, pour enough water to cover the pieces. Stir and simmer for about 10 minutes.

A minute before readiness, add the garlic passed through a special press.

Today I will tell you how to properly fry pork liver with onions (or any liver). On the one hand, the dish is very elementary, it couldn’t be simpler. On the other hand, you need to know how to fry the liver correctly so that it turns out not tough, but juicy, not rubbery, but soft, not bitter, but neutral-sweet. Let's look at this using the example of pork liver - the coarsest and “heaviest” compared to other livers. Learn how to roast pork deliciously - there will be no problems with beef and chicken.

The secrets of soft and juicy fried liver

I'll start with choosing the right product. Pork liver is a perishable product with a shelf life of about three days. What to look for in the store and at the market? First of all, the color of the product
.
The color of high-quality liver varies from red-brown to red-brown. If the liver is very light in color, it means it was soaked in water. Also evaluate the smell
. Smell it. Fresh liver has a sweetish aroma. If it tastes sour, don't buy it. Try to buy cuts from the extreme sections. In the center of the liver there are a lot of ducts, vessels and films.
I begin my preparation by clearing the liver of film
. If you leave it, it will “pull” the liver during frying, and it will turn out tough.
The next step is also aimed at softening and at the same time eliminating bitterness. Pork liver differs from tender chicken and even beef with some additional roughness. Therefore, I recommend soaking the pork liver in milk before frying.
I write about this in the recipe, but I’ll put it here too: soak the pork liver in milk for at least 1 hour, preferably 2.
And here’s an important technological point: the fried liver must be salted at the end
of cooking, otherwise it will turn out tough.
Another tip concerns breading. Not everyone breads the liver in flour, but I do
. Flour “locks” meat juices inside, the liver will be juicier. You can also bread it in starch or breadcrumbs.
Finally, it's time to fry the liver
. You need to fry very quickly, no more than 3 minutes on each side, over high heat. Do not overdry the liver, and then it will turn out soft and tender. Don’t worry about the meat being done, you will then finish frying the pork liver with onions over low heat.

How to deliciously fry liver?

Proper preparation is a guarantee of creating an appetizing dish. In order for the fried liver to be soft, not dry and without bitterness, you need to follow certain rules.

Pre-treatment of the liver is very important. We talked about it a little higher. Do not neglect these recommendations and skip the preparation stage.
If there is a suspicion that the liver may be bitter, soda dissolved in water will help. If you soak the liver there, it will turn out sweet in taste and tender in texture. Chilled milk and offal will relieve bitterness. The liver should lie in it for 2-3 hours before going to the frying pan.
Salt the dish at the very end. And just season with black pepper, ground into powder. This seasoning will highlight the natural liver taste, and will not overwhelm it with its own aroma.

A few words about the benefits of fried liver

Liver is an excellent source of ferrous iron, which our body needs - 200 g of pork liver contains up to 15 mg of Fe, and this is the daily portion of a strong adult man. People suffering from certain types of anemia with low hemoglobin are often advised to include liver in their diet. The liver also contains copper, zinc, phosphorus, vitamins B6, B12 and others.

To be fair, I note that people with problems with the cardiovascular system should eat less fried liver due to its high cholesterol content.