The Secret to Perfectly Tender Liver

Prepare the Liver: Rinse the liver under cold water to remove any impurities. Pat it dry with paper towels and slice it into thin, even pieces.
Tenderize with Baking Soda: Place the liver slices in a bowl and sprinkle them with baking soda. Gently toss the slices to ensure they are evenly coated. Let the liver sit for 20-30 minutes. The baking soda will help break down the proteins, making the liver tender.
Rinse Thoroughly: After 20-30 minutes, rinse the liver slices thoroughly under cold water to remove all traces of baking soda. Pat the liver dry with paper towels.
Marinate (Optional): For added flavor, marinate the liver in your favorite seasonings or a mixture of soy sauce, garlic, and ginger for about 15 minutes.
Cook the Liver: Heat a tablespoon of cooking oil in a skillet over medium-high heat. Once the oil is hot, add the liver slices. Cook for about 2-3 minutes on each side, or until the liver is browned and cooked through. Be careful not to overcook, as this can make the liver tough.
Season and Serve: Season the liver with salt and pepper to taste. Serve it with your favorite sides, such as onions, mashed potatoes, or a fresh salad.

Do Not Overcook: Liver cooks quickly, and overcooking can make it tough. Keep an eye on it and remove it from the heat as soon as it’s done.
Use Fresh Liver: Fresh liver tends to be more tender than liver that has been frozen and thawed.