Cut the liver into thin slices (3-4 per portion) and wash better than blood. Leave it in a colander to drain. In a bowl, chop the onion slices, bacon and green onions chopped (optional can add grated or chopped carrot) sprinkle with salt pepper and salt (be careful with the salt because the soy sauce that will add too savory) and mix good products. Put the oil (the lard) in a Multikukara pan, arrange the slices of liver in it and close it. Turn program FRYING / STEW (of mine is F5 - 20 minutes), 10 minutes after the start countdown off kukara, decompress and open. Pour the fat and juice that has put the liver in a bowl, turn the liver and top pour chopped onion and bacon. Cover nice liver with him. Sprinkle with soy sauce and pour measuring cup with 80 ml the drained oil. If you want the dish has plenty of sauce add 50 ml hot water. Close kukara and plug it into the same program again and again 10 minutes after the start of the program number, stop and turn kukara. The dish is ready to serve. Serve with appropriate garnish or salad. * For 3 servings.