Tender Marinated Beef Liver

Rinse the liver, pat dry, remove the membrane, and cut into large pieces.

Prepare the marinade: whisk the egg in a bowl, then stir in the salt, sugar, baking soda, and minced garlic.

Pour the mixture over the liver and let it marinate in the refrigerator for 2 hours, or overnight if you have the time.

Meanwhile, peel and slice the onions into half-rings. Sauté them in a small amount of vegetable oil until lightly golden, then transfer the cooked onions to a plate.

Dredge each piece of marinated liver in cornstarch and place them into the preheated skillet where the onions were cooked.

Add a little more oil and sear for about 3 minutes per side until nicely browned.

Once all the liver is browned, top with the sautéed onions, gently toss, cover with a lid, and simmer over low heat for about 5 minutes.