Delicious Sweet and Sour Eel Hotpot Recipe, Eat Non-Stop

How to prepare eel hot pot with fermented rice

• 1

  Prepare the eel

  Buy eel and clean the slime, remove the internal organs, then use a knife to cut into short pieces for easy eating.

  How to clean eel slime and remove the fishy smell

  • Method 1: Use salt to rub the entire body of the eel evenly for about 2 minutes to remove all the slime. Rinse with water until clean.
  • Method 2: You can use rice washing water or lemon juice to rub the eel’s body several times, from head to tail. After removing all the slime, rinse with clean water 1-2 times.
  • Method 3: Wood ash is also commonly used; you just need to rub the ash evenly on the eel’s body and use your hands to remove all the slime. Rinse with water to clean it completely.
  • Method 4: Put the eel in a plastic bag and place it in the freezer for about 2 hours, then soak it in water, using a mesh cloth to rub it evenly several times from head to tail. Rinse with water to completely remove the slime.

  

  
• 2

  Marinate eel

  Marinate the eel with 1.5 teaspoons of seasoning, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of fried garlic, 1 teaspoon of fried shallots, and add a few thin slices of chili pepper. Use chopsticks to mix well to help the eel absorb the seasoning evenly.

  Tip: You can adjust the amount of seasoning to suit your family’s taste.

  

  
• 3

  Cook the hotpot

  Place a pot on the stove, heat 1 tablespoon of cooking oil, and sauté 1 tablespoon of minced shallots and 1 tablespoon of minced garlic until fragrant.

  When the shallots and garlic are golden, add 1 liter of water to the pot, boil over high heat until boiling. Use a sieve to strain about 3 tablespoons of fermented rice into the pot, stirring well.

  Add tomatoes, season with 2 teaspoons of seasoning, 1/3 teaspoon of salt, 3 teaspoons of sugar, and 1/2 tablespoon of fish sauce. Use a spoon to stir well and taste for seasoning.

  Add 1 teaspoon of fried garlic, 1 teaspoon of fried shallots for an enticing aroma, and a few thin slices of chili pepper for a vibrant color, then you can turn off the heat.

  

  

  

  
• 4

  Completion

  Pour an adequate amount of hotpot broth into a smaller pot and place it on the gas stove, adding the fresh vegetables that have been prepared earlier. Add the marinated eel plate and get ready to enjoy.

  Boil until the hotpot broth is bubbling, then dip the eel into the pot, cover it to help the eel cook faster. Dip in your favorite fresh vegetables, wait for the hotpot to boil again, and the eel will be ready to eat.

  Tip: It’s best to dip the eel in several batches, dipping as you eat, which will taste much better.

  

  
• 5

  Final Product

  The broth is seasoned with a full range of spices, yielding a rich flavor, combined with fermented rice for a sweet and sour taste, and a natural lightness. It has a faint aroma of fermented rice and the fragrance of sautéed garlic and onion, served with well-cooked eel meat that is thick, chewy, and delicious without being mushy, making it addictive.

  The eel hotpot cooked with fermented rice is best enjoyed with vermicelli, plenty of fresh herbs, and dipped in pure fish sauce for an unforgettable taste.