Sichuan Spicy Hotpot with Lotus Root and Potato

Heat oil in a large pot over medium heat. Add doubanjiang, dried chili peppers, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant and the oil turns red.

Add minced garlic and ginger slices; sauté for 30 seconds until aromatic.

Pour in the broth, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.

Add lotus root slices and potato chunks. Simmer for 10-15 minutes until the vegetables are tender but still slightly firm (al dente). Season with salt to taste.

Ladle the hotpot into bowls, garnish with chopped scallions, and serve immediately. Optionally, add cooked tofu or meatballs during the last 5 minutes of cooking.