K'Rocodile Diner

The owner holds the pot to you, then fry the fresh, quivering liver with the onion section, and fry the fragrant aroma in butter. Add the mushrooms, the chicken, and mix it evenly, so that each mushroom is wrapped in a bright oily luster. . At this time, fish out the crispy duck liver and eat it while it is hot. A little sweet sauce, a bite to break the shell, the paste liver is in the mouth. Not as fat and greasy as foie gras, delicious to scratch the liver. The owner poured a little sushi-burned soup in, and half of the ingredients were not eaten. When the aroma of duck liver, the aroma of butter, the aroma of mushrooms, the aroma of onion, the aroma of high soup, all merged together, we asked us to put the fresh water of the seaweed into it, wrapped in the soup and fished it out to eat, and eat a crisp. The crispy raw seaweed wrapped in the soup is the soul. I put a vegetable stalk into my mouth and began to boast about it. Then happy stew, eating pot, the chicken is fragrant, the duck liver soup is fragrant, the mushroom is fragrant, happy. Finally, I ate the soup and closed it, and there was a little pot bottom left. The owner poured a large bowl of Udon into it. Udon sucked the soup away, became white and fat, and boiled Udon became a mixed Udon. The owner handed us an excellent raw egg yolk visible to the naked eye, and instructed me to mix it into Udon to eat too, foul, rules, and so on. The yolk was a little bit solidified, softly and evenly wrapped in Udon, and gently wrapped in me on winter nights.

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