How to cook nutritious and delicious eel and mung bean porridge that everyone loves

How to prepare Eel and Mung Bean Porridge

• 1

  Prepare the eel

  After buying the eel, you need to clean off the slime, remove the internal organs and the head of the eel.

  Then wash it thoroughly with 1 tablespoon of salt and 2 tablespoons of vinegar, rubbing the eel with the salt-vinegar mixture for about 5 minutes, then rinse with clean water.

  How to clean eel meat of slime and odor:

  • Method 1: You can use cooking ash to cover the eel’s body and scrape off the ash, which will effectively clean the eel’s slime.
  • Method 2: Use salt to rub the eel, then wash it several times along the eel’s back with lemon juice to help remove the slime.
  • Method 3: To clean the eel’s intestines, soak the eel in rice water for about half a day, and the intestines will be clean and odorless.

  

  

  
• 2

  Prepare other ingredients

  Peel the onion and cut it into wedges, scrape the ginger and then slice half of the root, the remaining ginger is cut into strips.

  Peel the shallots and garlic, then mince the garlic, and crush the shallots. Chop the green onions along with the herbs.

  Clean the straw mushrooms, wash them, and cut them in half or quarters depending on the size of the mushrooms.

  

  

  

  
• 3

  Boil and separate eel meat

  Put about 1.5 liters of water into a pot, add sliced onion and ginger, and bring the water to a boil. Once the water is boiling, add all the prepped eel, boil for 2 – 5 minutes until the eel is cooked, then remove it.

  Let the eel cool slightly before separating the meat. Hold onto the backbone of the eel and pull from top to bottom; this method will help keep the eel meat intact.

  Utilize the bones of the eel to make broth for a sweet and light flavor; cut the bones into pieces about the length of a finger. Return them to the pot of boiled eel water and continue cooking for about 15 minutes over medium heat.

  

  

  

  
• 4

  Stir-fry eel

  Add 2 tablespoons of cooking oil into a pan, heat the oil, then add minced garlic and julienned ginger, sautéing the ingredients until fragrant.

  When the ginger and garlic are golden and aromatic, add the separated eel meat, stir-fry evenly, then season with 1 teaspoon of seasoning powder, 2 teaspoons of fish sauce, and 1 teaspoon of ground pepper, stirring for another 5 minutes to let the eel absorb the flavors before turning off the heat.

  

  

  
• 5

  Cook the porridge

  Add 1 tablespoon of cooking oil to the pot, add all 150g of rice and fry over medium heat until the rice turns opaque white, slightly golden, then add 1.5 liters of water, 3 crushed shallots, green beans, and 1/2 teaspoon of salt, and cook for about 40 minutes over medium heat.

  Next, strain the eel broth through a sieve and pour it into the porridge pot. To make the porridge more flavorful, add 2 teaspoons of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, 1 teaspoon of fish sauce, and stir well to combine the flavors.

  Taste and adjust to suit your family’s preferences. Add all the prepared straw mushrooms, chopped green onions, and cook for about 2 minutes until the mushrooms are done, then turn off the heat.

  

  

  

  
• 6

  Finished Product

  Pour the porridge into a bowl, add a little bean sprouts, top with the stir-fried eel, sprinkle some green onions and a pinch of ground pepper, and it is ready to enjoy. The porridge grains are evenly expanded, the green beans are rich and creamy, combined with the fragrant sweet eel, and the seasoning is robustly flavored, ensuring that you will savor every bite.