- 1). Slice the liver into serving-sized pieces about 1/2 inch thick for sauteing or strips for stir-frying.
- 2). Bring a pot of water to a boil. As the pot of water heats, fill a large bowl with cold water and set it on the counter near the pot.
- 3). Drop the liver pieces into the boiling water. Cook for 30 seconds for thin slices, or up to 90 seconds for a larger, thicker piece.
- 4). Remove the liver with metal tongs and plunge into the cold water to stop the cooking. Remove immediately from the cold water and place it on a paper-towel-lined surface.
- 5). Remove the thin skin, if necessary.
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