How to Cook Delicious Spicy and Sour Eel Hot Pot

Eel Hot Pot


  • 1kg of eel
  • 3 lemongrass plants
  • 5 purple onions
  • 5 cloves of garlic
  • 5 chili
  • 10g fresh tamarind
  • 1kg vermicelli
  • Vegetables: Okra, tomato, banana, water spinach, gun flare
  • Seasoning: salt, monosodium glutamate, soup powder, sugar


Step 1: Prepare Ingredients

You go to the market to buy about 1kg of cleaned eel (or depending on the portion). Then, wash the eel with lemon juice or warm water to remove the slime.

You pour 50ml of hot water into tamarind to clean tamarind. Onions and garlic, peeled and minced. Lemongrass smashed, chopped. Sliced ​​chili peppers.

Step 2: Marinate The Eel

You marinate the eel with 2 tablespoons minced lemongrass, 2 tablespoons minced shallot and 1 tablespoon minced garlic. Marinate in 1 teaspoon of salt, 1 teaspoon of MSG, 2 teaspoons of soup powder, 1 tablespoon of sugar, a little fish sauce and a few slices of chili. Mix well and marinate for about 30 minutes.

Step 3: Prepare Other Ingredients

Prepare a pan, add 2 tablespoons of oil. When the oil is hot, add the garlic and sauté until fragrant. When garlic is fragrant, add the purple onion to the pan. Fry until the onions and garlic are just golden, then take them out.

Continue to add minced lemongrass and chili pieces to the fragrant frying pan. When the ingredients are fragrant, turn off the heat.

Step 4: Cook Hot Pot

Prepare a pot of boiling water and put me in. When the tamarind is soft, take it out and use a spoon to squeeze the water. Use a sieve to filter the tamarind juice, then put the tamarind juice in the hot pot.

Next, you add the fragrant lemongrass and chili to the hot pot and then re-season the spices to suit your taste.

Step 5: Done

When the hot pot is boiling, add the eel. Wait until the eel is cooked, then put tomatoes, okra, gun flare and other vegetables in the pot and enjoy.

Step 6: Finished Product

So the eel hot pot is finished. This rustic hotpot with bold hometown will surprise you. The hot pot sauce is rich, sour and spicy. In particular, the characteristic aroma of eel mixed with lemongrass and chili stimulates the taste. It’s great to make this hot pot and then eat it with the family on the weekends!