四川麻辣莲藕土豆火锅
This vibrant Sichuan hotpot features tender lotus root and potato slices swimming in a fiery, numbing broth infused with Sichuan peppercorns and dried chilies. Perfect for a summer evening, it's a comforting yet refreshing dish that captures the essence of Sichuan cuisine.
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
lotus root
peeled and sliced into 1/2-inch rounds
potatoes
peeled and sliced into 1/2-inch rounds
dried red chili peppers
such as facing heaven or erjingtiao
Sichuan peppercorns
whole, not ground
garlic
minced
ginger
sliced
green onions
cut into 2-inch pieces
doubanjiang (fermented broad bean paste)
preferably Sichuan
soy sauce
sugar
chicken or vegetable broth
vegetable oil
for frying
salt
fresh cilantro
chopped
Bring a pot of water to a boil. Blanch the lotus root and potato slices for 2-3 minutes until just tender. Drain and set aside.
In a large pot or wok, heat vegetable oil over medium heat. Add dried chilies and Sichuan peppercorns, and stir-fry for 1 minute until fragrant, being careful not to burn them.
Add minced garlic, ginger slices, and green onions. Stir-fry for another minute until aromatic.
Stir in the doubanjiang (fermented bean paste) and cook for 2 minutes, allowing the paste to release its flavor and color.
Pour in the broth, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
Add the blanched lotus root and potato slices to the broth. Simmer for 5 minutes, or until the vegetables are tender and have absorbed the spicy broth. Season with salt to taste.
Transfer the hotpot to a serving bowl, garnish with fresh cilantro, and serve immediately.
Cooking Tips