"JUST LIVER", in a cauldron, in Uzbek!

A very simple, but with a consistently delicious result, the method of cooking the liver in a cauldron, when the dish turns out juicy, bright and fragrant!
Spread thin slices of fat tail fat on the bottom of the cauldron, on top of it onion, cut into feathers along the meridian, and on top of the onion - slices of the liver. Lay more onions, tomatoes, peppers, a lot of greens on top, cover the cauldron with a lid and put it on fire. Five minutes on high heat, and another ten on low heat.
Fifteen minutes and you're done! It remains only to open the lid, add fire to the maximum and mix.
Serve immediately, eat immediately, with a good appetite and garnish.
And what's for the garnish? Find out from the video!
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