四川麻辣火锅（莲藕土豆）
A hearty Sichuan hotpot simmered with fiery chilies and numbing Sichuan peppercorns, featuring crisp lotus root slices and tender potatoes in a rich, aromatic broth. Perfect for cozy autumn evenings, this dish brings the bold flavors of Chengdu street food to your home.
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
Sichuan doubanjiang (broad bean paste)
dried red chilies
soaked in warm water, then chopped
Sichuan peppercorns
chicken or vegetable broth
soy sauce
Chinese cooking wine (Shaoxing wine)
sugar
lotus root
peeled and sliced into 1/4-inch rounds
potatoes
peeled and sliced into 1/4-inch rounds
small onion
sliced
garlic
minced
ginger
sliced
scallions
cut into 2-inch pieces
leafy greens (like bok choy or spinach)
optional, for serving
salt
vegetable oil
Heat the vegetable oil in a large pot or wok over medium heat. Add the Sichuan peppercorns and dried chilies, and stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the doubanjiang, minced garlic, sliced ginger, and onion. Stir-fry for 2-3 minutes until the oil turns red and the paste is fragrant.
Pour in the broth, soy sauce, cooking wine, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Add the lotus root and potato slices. Simmer for 10-15 minutes until the vegetables are tender but still slightly crisp.
Taste the broth and season with salt if needed. Add the scallions and any leafy greens, cooking for another 2-3 minutes until wilted.
Serve hot in a large bowl, with steamed rice on the side if desired. Enjoy the numbing and spicy flavors of Sichuan!
Cooking Tips