Liver Hot Pot Recipes

ABSOLUTE BEST LIVER AND ONIONS

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!

SMOTHERED BEEF LIVER

Steps:

• Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
• In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
• Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.

LIVER HOT POT

Steps:

• Soak the pig's liver slices in milk for 30-60 minutes, if possible. Lamb's liver need not be soaked.
• Peel the potatoes, thickly slice them (1/4in/0.5cm) and cook for 5 minutes in boiling, salted water, until partly cooked. Drain them.
• Peel and slice the onion into rings.
• Wash and slice the tomato and mushrooms.
• Heat the oil in a frying pan, and fry the onion rings gently for 2-3 minutes, until just soft. Push them to one side of the pan.
• Add the liver slices and fry these, turning to cook both sides, for 1-2 minutes.
• Grease an ovenproof dish or casserole, and arrange the slices of onion, liver, mushrooms and tomato in layers.
• Sprinkle with the salt, pepper, and herbs.
• Dissolve the stock cube in the 1/2 cup of hot water and pour the stock into the casserole.
• Cover the casserole with a thick layer of the sliced potatoes.
• Dot the potatoes with the butter, and bake in an oven (375F/190C/Gas Mark 5-6) for about 35-45 minutes, until the potatoes are brown and crispy on the top.

VEGETARIAN HOT POT

Steps:

• Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes.
• Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
• Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes.
• Add Bok choy greens and tofu; simmer until heated through, about 3 minutes.
• Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.