In order for the liver to come out crispy on the outside, and juicy and soft on the inside, first of all, marinate the liver in milk for at least 2-3 hours to release toxins from the liver and remove the clot. It is also important to remove the white fat from the liver.



 After completing these stages, the liver will lose its unpleasant smell and taste, so that the liver remains juicy from the inside, cook it on high heat for 2-2 minutes on both sides. To get a crunch, roll it in flour and fry it like that.