四川麻辣火锅配莲藕和土豆
This vibrant Sichuan hotpot features tender lotus root slices and potatoes simmered in a fiery, numbing broth rich with chili oil and Sichuan peppercorns. Perfect for summer, it's a communal dish that brings warmth and excitement to any gathering.
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 1/4-inch rounds
potatoes
peeled and sliced into 1/4-inch rounds
vegetable oil
Sichuan doubanjiang (bean paste)
fermented broad bean paste
ginger
minced
garlic
minced
dried chili peppers
halved (adjust to taste)
Sichuan peppercorns
lightly crushed
vegetable or chicken stock
low sodium
soy sauce
sugar
scallions
cut into 2-inch pieces
cilantro
roughly chopped
Soak lotus root slices in water with a little vinegar for 10 minutes to prevent browning, then drain.
Heat vegetable oil in a large pot over medium heat. Add doubanjiang and stir-fry until the oil turns red, about 2 minutes.
Add ginger, garlic, dried chilies, and Sichuan peppercorns. Stir-fry until fragrant, about 1 minute.
Pour in the stock, add soy sauce and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
Add lotus root slices and potatoes to the broth. Cook until tender but still crisp, about 10-12 minutes.
Stir in scallions and cook for another 2 minutes. Adjust seasoning with salt if needed.
Ladle the hotpot into a serving bowl and garnish with cilantro. Serve hot with steamed rice.
Cooking Tips