Chicken liver (DO NOT SALT TILL DONE, OR YOU WILL HAVE THE LIVER HARD)

Directions

1. How to refrigerate: Take a small pot, put liver into the pot, fill the pot with the warmest water from a water supply, when full, pour out. This repete three times. Fourth time just fill the pot with warm water and let it stay for 10 minutes.
2. Meanwhile put on a saucepan rapseed oil and a sliced onion. Do not salt anything, or you will have the liver hard. When glassy onion, add the vegetables. Do not salt, or the liver will be hard.
3. After 10 minutes add the liver and DO NOT SALT, or the liver is hard.
4. Cook till it is done, it takes like 15 minutes.
5. Salt it when the liver is DONE! It meandry very soft alredy that it is almost crumbling, well, in case od liver very easily cuttable.