Chicken Liver Without Fishy smell

Choose fresh, high-quality chicken liver.

Remove any fatty, bloody strands and excess parts.

Add 1 tablespoon of flour for every ½ kg of liver.

Cover the liver with cold water.

Add 3 tablespoons of vinegar.

Let the liver soak for 5 minutes, then rinse thoroughly with water.

Sprinkle a pinch of olive oil on the liver, and it will be ready for frying.

Note: Always work on a clean surface, preferably placing the liver and chicken on plastic wrap during preparation and disposing of it afterward. This keeps the kitchen clean and prevents any fishy smell.