How to cook
The pork liver is cut into slices, which are soaked in milk in advance.
Leave them in it for 1-2 hours.
Chop the onion. Stew it in half the fat until it aquires a golden color. The liver must be cooked under a lid.
Spices are added, but not salt. At the end, add salt to it, just before it is ready.
Fry the pork liver for a very short time and when cut, the inside should be slightly pink.
Once the liver releases some of its sauce, add the wine to the delicious appetizer.
The tender pork liver is ready.