Sichuan Spicy Hotpot with Lotus Root and Potato

Prepare the hotpot base: In a wok or heavy pot, melt the beef tallow over medium heat. Add half of the Sichuan peppercorns, dried chilies, star anise, cinnamon, and bay leaves. Toast for 1-2 minutes until fragrant, being careful not to burn the spices.

Add the doubanjiang and douchi to the spiced oil. Stir-fry over low heat for 3-4 minutes until the oil turns deep red and the paste is glossy, releasing its aroma.

Stir in the ginger, garlic, and rock sugar. Cook for another minute, then pour in the Shaoxing wine and light soy sauce. Let it sizzle for 30 seconds.

Pour in the stock and bring to a boil. Reduce heat to a simmer and let the broth infuse for 20 minutes. Taste and add salt as needed. If you prefer a milder broth, remove some of the whole chilies now.

While the broth simmers, prepare the lotus root and potatoes. Keep the potato slices in cold water to prevent browning until ready to cook.

Add the lotus root and potato slices to the simmering broth. Cook for 10-12 minutes, or until the lotus root is tender but still slightly crisp and the potatoes are cooked through but not falling apart.

Stir in the sesame oil and the remaining Sichuan peppercorns. Add the scallion segments and simmer for a final 2 minutes. Garnish with fresh cilantro if desired.

Serve directly from the pot in the center of the table, with bowls of rice alongside. For a full hotpot experience, provide small dipping bowls with sesame oil, garlic, and cilantro, and cook additional vegetables or meats in the broth as you eat.