To clear a liver of films, veins, and cut into slices 5-7 mm thick
Half a glass of milk salt to taste. Pepper and pour slices of liver. If necessary, add milk to cover the liver. Let stand for 15 minutes.
Cut onions into rings, fill the bottom of the pan, pour a spoonful of vegetable oil and set aside for now.
We put another pan to be heated, put the liver into bags and carefully but persistently beat it off from both sides. Roll each slice in flour and fry on both sides.
Transfer the fried pieces to a pan with onions, trying to stack them in a checkerboard pattern. So fry and shift the whole liver.
After a few minutes, when the pan is completely heated, add boiling water so that it only slightly covers the bottom of the pan. Fire below average, cover with a lid, and hold for 5 minutes. Then carefully turn over. Turn off and hold for another 5 minutes.