How to make chopped liver?

The secret to perfect chopped liver is to cook the meat just enough so it remains tender—overcooked liver becomes very chalky. Saute onions first until dark brown, cook the liver with them, let it cool, and then chop it together with hard-boiled eggs. A pinch of black pepper at the end is a must.

In our house, chopped liver means frying it with lots of onions and ghee until it's cooked, then mashing it up with boiled eggs. It's not the most beautiful dish to look at, but my family eats it up. Just don't think about the calories while eating all that ghee!

I used to cook liver at home to treat my constant fatigue, thinking it was just a simple diet issue. I ignored the weakness for months until I found out I had a severe thyroid issue that food alone couldn't fix. Please get a proper blood checkup done by a doctor instead of trying to self-treat your exhaustion.

We prepare chopped liver by boiling it lightly first and then mincing it with fried onions. However, when I visited Max Hospital, my physician warned me that liver is extremely rich in cholesterol and vitamin A. Ask your doctor clearly how much liver is safe for you to consume weekly.

When cooking any organ meats like liver, you must ensure it is sourced from a very clean place and cooked thoroughly to avoid foodborne infections. I once got a severe stomach infection from undercooked liver. If you feel sick or have fever after eating it, see a doctor immediately.