川味莲藕土豆火锅
A delicious bowl of Sichuan hotpot featuring lotus roots and potatoes in a spicy broth. This beginner-friendly recipe brings the authentic flavors of Sichuan cuisine to your home, perfect for autumn gatherings.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
vegetable oil
Sichuan doubanjiang (fermented broad bean paste)
douchi (fermented black beans), mashed
garlic, minced
ginger, minced
star anise
Sichuan peppercorns
dried red chili flakes
vegetable or chicken broth
soy sauce
sugar
lotus root, peeled and sliced into 1/4-inch rounds
potatoes, peeled and sliced into 1/4-inch rounds
green onions, chopped, for garnish
fresh cilantro, chopped, for garnish
Heat vegetable oil in a large pot or wok over medium heat. Add doubanjiang, douchi, garlic, ginger, star anise, Sichuan peppercorns, and chili flakes. Stir-fry for 1-2 minutes until fragrant.
Pour in the broth, add soy sauce and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
Add the lotus root slices and potato slices to the broth. Simmer for 15-20 minutes, or until the vegetables are tender but not mushy.
Taste and adjust seasoning if needed. Transfer to a serving bowl and garnish with green onions and cilantro.
Serve hot, optionally with steamed rice or as part of a hotpot meal.
Cooking Tips