2 ways to cook delicious and nutritious eel porridge, authentically simple at home

Prepare the Ingredients

After buying the eel, rub it with a little salt for about 5 – 10 minutes to remove the slime and then rinse it clean with water.

Next, put the eel and 4 ginger leaves into a pot of water and boil over medium heat until the eel is cooked, then remove it to dry and separate the meat from the bones.

Soak the glutinous rice in warm water for about 30 minutes, then rinse it clean and drain.

Peel the shallots and garlic, then chop them finely with a knife. Clean the roots of the green onions and cut them into small pieces.

Cook the porridge

After separating the eel meat from the bones, boil the bones with 400ml of water and 1 piece of ginger. When the water boils, add 2 spoons of fish sauce and add the sticky rice, stirring well.

When the water starts to boil again, reduce the heat to low and slightly open the pot lid. Boil for 10 minutes, then turn off the stove and let it rest for 10 minutes. After doing this three times, the porridge will be cooked. Remove the eel bones and ginger piece and discard.

Stir-fried eel

Add 1 tablespoon of cooking oil to the pan and place it on the stove. When the oil is hot, add the eel meat and stir-fry over medium heat until the eel meat is firm.

Next, add chopped shallots, minced garlic, chili, 1/2 teaspoon of turmeric powder, and 1 tablespoon of seasoning powder, and stir-fry for an additional 5 minutes. Before turning off the stove, add 1 tablespoon of fish sauce for flavor.

Final product

Finally, scoop the porridge into a bowl. Add the stir-fried eel and chopped green onions, sprinkle a little ground pepper, and the Nghệ An eel porridge is ready.

This porridge dish has an attractive appearance, soft grains soaked in flavor, rich eel meat, and a fragrant aroma that makes you fall in love with it!

Prepare the Ingredients

For live eel, place it in a pot, slightly open the lid, and pour boiling water over the eel. After the eel dies, take it out and clean off the slime, using a scissors to cut off the head and clean the eel’s intestines.

Next, use a little lemon juice or vinegar to rub the eel’s body to completely remove the slime, then rinse with clean water.

After that, bring a pot of water to boil and add the eel to cook until the flesh is just cooked through. If you want to ensure the eel is completely free of fishy smell, you can add a slice of ginger at this point.

Remove the eel, let it cool slightly, and then shred the meat.

Cook the Broth

You take the eel bones and head with a little bit of salt and boil for about 15 – 20 minutes to make the broth, then remove the bones and head and discard them.

Cooking porridge

Rinse the rice thoroughly, drain it, then add it to the pot of broth above along with 1/2 spoon of salt and simmer on low heat until the porridge is soft. While cooking, remember to stir continuously to prevent the porridge from sticking to the bottom of the pot.

Place a pan on the stove, add a little cooking oil, wait for the oil to heat up, then add minced garlic and sauté until fragrant, then add the eel meat to sauté briefly along with 1/4 spoon of turmeric powder, a pinch of ground pepper, seasoning, and fish sauce so that the eel meat absorbs the seasoning, then you can turn off the heat.

Completion

When the porridge is nearly cooked, add the eel meat into the pot of porridge, stir well, and season to taste for the baby.

Scoop the eel porridge into a bowl, add a little fried onion, chopped green onion, cilantro, ground pepper, let it cool a bit, and then it can be served to the baby.