Chinese Style Liver Onions Recipes

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

Steps:

• Cut up the beef liver into small bite size pieces and then pat dry with paper towels.
• In a bowl add the soy sauce, sake, grated ginger and then add the beef livers (mix with the liquids) and let marinate for about 15 or more minutes, set aside.
• Add to a wok 2 tablespoons peanut oil until hot.
• Then remove the livers from the bowl (retaining the marinade), dredge in the tapioca starch and place into the heated wok. Cook and turn the pieces until almost fully cooked and then remove to a plate.
• Add 1 tablespoon peanut oil to the wok and add the Chinese chives, sauté for about 1 minute.
• Then add back into the wok the livers, the retained marinade and stir-fry briefly... add salt and pepper to taste.
• Enjoy.
• NOTE.:.
• If you use a micro wave to re-heat some leftovers the next day (dish covered in plastic wrap), it will dry out the chives to much and they become to hard for an otherwise nice meal.

Steps:

• Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
• Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
• Remove liver from marinade, shaking off the peppercorns.
• Strain marinade and dispose of solids.
• Combine strained marinade with cornstarch and stock and then set aside.
• Heat oil and saute onions and mushrooms until limp.
• Add onions and mushrooms to marinade.
• Saute liver until lightly coloured.
• Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
• Serve.