Eel Vermicelli Clay Pot
A savory, hearty Chinese clay pot stew featuring tender eel and chewy vermicelli in a rich, aromatic broth.
Story
This beloved homestyle southern Chinese dish is a go-to cozy meal, known for its deep umami flavor and satisfying, warming quality that makes it perfect for cool evenings or casual family dinners.
Ingredients
eel
to taste
glass noodles
to taste
Sichuan spicy mala sauce
to taste
wild mountain chili
to taste
pickled chili
to taste
chili powder
to taste
scallion
to taste
minced ginger
to taste
minced garlic
to taste
salt
to taste
soy sauce
to taste
vinegar
to taste
Sichuan pepper oil
to taste
chili oil
to taste
MSG
to taste
Instructions
1
Step 1
1 jin fresh eel, ask the fish stall vendor to slaughter and clean it for you. Add a small amount of dry flour, knead for a few minutes, then rinse thoroughly with clean water.
2
Step 2
Heat a pot of water until it reaches approximately 80°C, then pour the washed eel into the pot.
3
Step 3
Blanch for 3 minutes, until the surface of the eel is mostly whitened.
4
Step 4
Remove the eel, soak it in cold water for a moment, then cut it into eel strips using a knife or toothpick.
5
Step 5
The prepared ingredients are: wild mountain chili, pickled chili, Sichuan-style spicy mala sauce, ginger, garlic, scallion.
6
Step 6
Longkou glass noodles (mung bean glass noodles) soak in warm water until soft.
7
Step 7
Pour an appropriate amount of cooking oil into the pot, heat until it reaches 30% heat (low heat), then add the Sichuan-style spicy mala sauce first, and stir-fry briefly.
8
Step 8
Slice the garlic, mince the ginger, chop the pickled chili and scallion into small pieces, then add them to the pot as well.
9
Step 9
Slowly stir-fry over low heat until fragrant.
10
Step 10
Pour in the blanched eel strips.
11
Step 11
Add wild pickled chilies, stir-fry briefly for about one minute.
12
Step 12
Add boiling water (fresh broth is preferred) to fully submerge the eel strips.
13
Step 13
Bring to a boil, then add the soaked and rehydrated vermicelli.
14
Step 14
【Seasoning sauce】: Mix half a spoon of salt, one spoon of soy sauce, two spoons of vinegar, one spoon of Sichuan peppercorn oil, two spoons of chili oil, and half a spoon of MSG evenly to form a sour and spicy sauce.
15
Step 15
Drizzle the sauce into the pot.
16
Step 16
Simmer for 1 to 2 minutes, then turn off the heat.
17
Step 17
A serving of the sour, spicy, fresh and aromatic Sichuan-style [Eel Vermicelli Clay Pot] with a smooth, silky texture is now ready to be served.
