How to cook liver in a multicooker

It is very important for this recipe to find a good piece of liver for the slow cooker, without any membranes, fat, etc. If you can't find one, then clean the liver well and remove any excess. Slice the liver into pieces about 0.7cm thick, like cutlets. Cover the liver with plastic wrap and lightly pound it. Be gentle so that the liver doesn't fall apart. I protect the wrap and cutting board to make it easier to clean later. The pounded liver won't taste bitter, won't curl up during cooking, and will become amazingly tender.

Then, use a sharp knife to slice the liver into strips or small pieces.

Place the liver in a large bowl, sprinkle with flour and mix well. It is more convenient to do it with your hands. It may seem like the pieces are sticking together, but that's okay. During cooking, they will separate from each other. Finely chop the onion.

Heat up the multicooker bowl, add vegetable oil and place the liver. Cook, stirring, until the liver is golden brown. Use the Fry mode without closing the lid.

Add the chopped onion, mix well, and cook for a few more minutes. Season with spices and salt to taste.

Add hot water and sour cream to the multicooker bowl, mix well. Do not add cold sour cream directly to the liver. The bowl's coating doesn't like temperature changes. Cook for another five to seven minutes until the sour cream sauce thickens slightly and the liver becomes tender. You can cook it using the Fry mode with the lid open and stirring constantly, but the process will be intense, or you can use the Stew mode with the lid closed. Let it sit for a few minutes and serve hot with any side dish.