How to cook
First pour the cleaned and divided in half livers in with hot water and vinegar. Allow them to stand about 15 minutes. Beat the egg whites with a pinch of salt.
Add oil, beer and flour little by little until you get the desired consistency (when the livers are dipped, they must be drained afterward). Finally, add cayenne pepper if desired. Soak each in crumbing.
When 1 side is fried, flip them on the other. Drain on kitchen paper.