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To achieve tender and flavorful liver, bicarbonate of soda is recommended for soaking before cooking. This ingredient alters protein structure and retains moisture, enhancing texture. Proper soaking time is crucial to avoid affecting the liver's quality. After soaking, rinse thoroughly to remove any bicarbonate residue. Cooking techniques also matter; liver should be cut into even pieces, dried before frying, and cooked quickly in a hot pan to prevent dryness. Salt should be added towards the end of cooking for best results.