1. Cut the spring onions in very small slices. Put them into a non-stick frying pen with 4 spoonfuls of water. When they get tender, add the cut into strips liver.
2. Cook on both sides during 5 minutes. Add salt and pepper. Remove the liver and the spring onions. Put the vinegar with the dissolved flour.
3. Let it evaporate over a high flame, always stirring. Pour this sauce out over the liver. Sprinkle with the minced parsley. Serve hot.