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Ingredients :
500 g beef liver
1 cup flour
Salt
For frying :
Plenty of sunflower oil
Thoroughly remove the membrane and nerves from the liver. Cut into medium pieces and refrigerate for 8 hours. Place the liver pieces on a cutting board and chop them into thin leaves. (like wide and thin julienne) Then drain the livers and dry them with the help of a towel napkin. Put the flour and salt in a deep mixing bowl and add the liver. Blend until the liver is coated with the mixture. Heat plenty of oil in a deep and wide pot. Put the liver into the hot oil and fry for 2-3 minutes. Serve with tomato and onion slices.
Bon Appetit!