Hubei's morning wine culture has a long history, and unlike breakfast in many regions, locals prefer to order hard dishes in the morning. Whether it's rice as a staple food or noodles as a staple food, the contents of the bowl will not feel single. After all, to accompany a pot of small wine, the taste is too light to be enough, so a variety of characteristic foods were born in the streets and alleys of Hubei.
The dish to be introduced today is more special from the selection of ingredients. I believe that you old iron will certainly not be unfamiliar with fish cuisine, small fish are eaten whole, large fish are eaten in parts, and fish heads can be boiled in soup or separately. The practice of the fish body is even more ever-changing, making people dizzy, and the boss in Hubei is using the fish tail to cook, which is really special, and the following will be introduced.
The environment is generally good, but it can make people drive 100 kilometers to eat
This shop is located in Gong'an County, Jingzhou City, and the location is relatively easy to find, just near the Ping'an Apartment on Youjiang Road. Some guests drive here from Jingzhou to eat fish tails, although Gong'an County is within the jurisdiction of Jingzhou City, but the distance between the two places is more than 100 kilometers. Running over such a long distance to eat, if it wasn't for the delicious food, it was because the man was too bored.
What is the special feature of his home that allows people to come from so far away? In my opinion, at least not because of the dining environment here. From the perspective of the environment, this shop is indeed cleaner and cleaner than many early hotels in Hubei. The overall feeling is still relatively simple and simple, and perhaps for guests who like to eat breakfast wine, the environment may not be so important.
Therefore, what can attract people is still to see the specialties of the big brother's family. I don't sell Guanzi, and the breakfast specials of the big brother's family are made with fish tails. Hubei people love to eat fish, which is slightly heard, but breakfast only eats fish tails, and may not have heard of several people in the whole of Hubei Province who make this kind of breakfast. Next, let's talk about his family's special fish tail and see what features they have.
Fishtails with a cost of 1 yuan sell for 12 yuan, and 300 copies can be sold out in one morning
Grass carp generally how you like to eat, I usually eat grilled fish to see more grass carp. The big brother this shop, the tail of the fish used is also grass carp, grass carp body size is medium, the flesh is tight, the tail part of the fine spines are not much. It is understood that the price of a complete grass carp in Hubei is about 7 yuan a pound, and the price of a three or four pound grass carp is calculated to be less than 30 yuan.
This shop specializes in fish tails, which is the part that most people do not like to eat, and if the bulk purchase cost is within 1 yuan. Before the store also sold 10 yuan a piece, by May this year, grass carp ushered in a price increase, his family's fish tail also sold for 12 yuan a piece. 1 dollar costs 12 times the profit, and selling 300 copies every morning is also easy.
It sounds like this business is simply a huge profit, but in addition to the cost of the fish tail itself, the cost of rent, labor, water and electricity, property management fees and so on are combined and calculated, in fact, it is not a huge profit. The main way of making money in this shop is to rely on the large amount, the use of fish tail to drive the sales of other dishes, noodles and eggnog needless to say, even egg fried rice can contribute a lot of profits.
Fish tail is made home-style, and the favorite diners will ask for 2 servings alone
The owner made a home-style fish tail, and the technique was mainly dry roast. First cut the fishtail in half and fry it on top of the frying pan, and I have to mention the boss's strength here. He alone can operate 2 pots at the same time, and fry 6 fish tails in one pot. It adds up to 12 dishes at the same time, and the heat can be mastered just right, which is really eye-opening.
When the fish tail is fried to a golden brown on both sides, add various spices to the middle of the pan and stir-fry. Before serving, fill the fish tail in a bowl, and then scoop a spoonful of stir-fried seasoning on top, and you can enjoy it. The overall appearance of this dish is quite creative, the fish tail is raised high, like the black hole of the fish head and body into the bowl, and the rich seasoning makes the fish tail a little more colorful.
Next is the taste of the tail, the tail fin is naturally not edible, the main part of the fish is still the tail meat. Fish taste tight, after frying becomes some caramelized, the taste of the fish skin part is very flavorful, the fish inside after marinating in advance, there is also a faint salty taste, used to eat rice with wine is more appropriate, no wonder some guests can eat two parts alone.
summary
This fish tail is an exclusive specialty, and the owner who thinks of using scraps to cook does have some unique features in terms of cooking skills and business acumen. No matter how curious the dish itself is, but from the result, it can be liked by so many people, he has become a leading figure in this field, old iron you also think so?