四川麻辣火锅（莲藕土豆版）
This hearty Sichuan hotpot features tender lotus root slices and potatoes simmered in a fiery, numbing broth infused with doubanjiang, chili peppers, and Sichuan peppercorns. Perfect for autumn, it's a warming and satisfying dish that captures the bold flavors of Sichuan cuisine.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
40 分钟 min
份量 Serves
4 人份 servings
总时长 Total
60 分钟 min
Sichuan doubanjiang (broad bean paste)
dried red chili peppers, soaked and chopped
Sichuan peppercorns
chicken or vegetable broth
cooking oil
garlic, minced
ginger, sliced
scallions, cut into 2-inch pieces
lotus root, peeled and sliced into 1/4-inch rounds
potatoes, peeled and sliced into 1/4-inch rounds
salt
or to taste
sugar
light soy sauce
Chinese cooking wine (Shaoxing wine)
water
as needed
cilantro leaves, for garnish
optional
Heat the cooking oil in a large pot over medium heat. Add the doubanjiang, chopped chilies, and Sichuan peppercorns. Stir-fry for 2-3 minutes until fragrant and the oil turns red.
Add the minced garlic, ginger slices, and scallion pieces. Sauté for another minute until aromatic.
Pour in the broth and water. Bring to a boil, then reduce heat and let simmer for 10 minutes to allow flavors to meld.
Add the lotus root slices and potato slices. Stir gently to combine. Season with salt, sugar, soy sauce, and cooking wine.
Simmer for 15-20 minutes, or until the lotus root and potatoes are tender but still crisp (al dente). Adjust seasoning if needed.
Serve hot in a large bowl, garnished with cilantro if desired. Enjoy with steamed rice.
Cooking Tips