四川麻辣火锅（莲藕土豆）
A vibrant Sichuan hotpot featuring crisp lotus root and tender potato slices simmered in a fiery, numbing broth. This summer-friendly version balances heat with fragrant spices, perfect for sharing.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
40 分钟 min
份量 Serves
4 人份 servings
总时长 Total
70 分钟 min
lotus root
peeled and sliced
potatoes
peeled and sliced
Sichuan doubanjiang (broad bean paste)
dried red chilies
soaked and chopped
Sichuan peppercorns
garlic
minced
ginger
sliced
spring onions
cut into sections
chicken or vegetable broth
Chinese cooking wine
sugar
dark soy sauce
vegetable oil
salt
cilantro
chopped
Prepare lotus root and potato: peel and slice into 1/4-inch thick rounds. Soak lotus root in water with a little vinegar to prevent discoloration; set aside.
In a wok or large pot, heat vegetable oil over medium heat. Add doubanjiang and stir-fry until fragrant and oil turns red, about 2 minutes.
Add dried chilies, Sichuan peppercorns, garlic, ginger, and spring onion whites. Stir-fry for another minute until aromatic.
Pour in the broth and bring to a boil. Add cooking wine, sugar, and dark soy sauce. Reduce heat and let simmer for 15 minutes to develop flavors.
Add lotus root and potato slices. Cook until tender but still slightly crisp, about 8-10 minutes. Season with salt if needed.
Transfer to a serving bowl, garnish with cilantro and spring onion greens. Serve hot with steamed rice.
Cooking Tips