Sichuan Hotpot with Lotus Root and Potato

Prepare the lotus root and potatoes: Peel the lotus root and potatoes, then slice them into 1/4-inch thick rounds. Keep the lotus root slices in a bowl of water with a splash of vinegar to prevent browning. Set aside.

Make the hotpot base: In a wok or large pot, heat the vegetable oil over medium heat. Add the doubanjiang, douchi, garlic, ginger, dried chilies, and half of the Sichuan peppercorns. Stir-fry for 2-3 minutes until fragrant and the oil turns red. Be careful not to burn the spices.

Add liquids and seasonings: Pour in the Shaoxing wine and let it sizzle for a few seconds. Add the chicken or vegetable broth, rock sugar, soy sauce, white pepper, and salt to taste. Bring to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld.

Add the vegetables: Add the lotus root slices and potato slices to the simmering broth. Cook for 15-20 minutes, or until the vegetables are tender but not mushy. The potatoes should be creamy and the lotus root slightly crisp.

Finish and serve: Stir in the sesame oil and the remaining Sichuan peppercorns. Taste and adjust seasoning. Transfer to a hotpot pot or serving bowl, garnish with scallion segments and cilantro. Serve hot, ideally with a portable burner to keep it bubbling at the table.