四川麻辣火锅莲藕土豆
A fiery Sichuan hotpot loaded with crispy lotus root slices and tender potato chunks, swimming in a numbing and spicy broth infused with Sichuan peppercorns and dried chilies. Perfect for a summer feast that will make you sweat and smile.
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
lotus root
peeled and sliced into 1/2-inch rounds
potato
peeled and cut into bite-sized chunks
chicken or vegetable broth
Sichuan doubanjiang (broad bean paste)
or substitute with spicy bean paste
Sichuan peppercorns
lightly crushed
dried red chilies
cut into pieces, seeds removed if less heat desired
garlic
minced
ginger
sliced
green onions
cut into 2-inch pieces
soy sauce
sugar
vegetable oil
salt
tofu, mushrooms, or other vegetables
for variation
Bring a pot of water to a boil and blanch the lotus root slices and potato chunks for 2 minutes. Drain and set aside.
Heat vegetable oil in a large pot over medium heat. Add the Sichuan peppercorns and dried chilies, stirring for 30 seconds until fragrant.
Add the garlic, ginger, and green onions. Cook for 1 minute.
Add the doubanjiang and stir-fry for 1-2 minutes until the oil turns red.
Pour in the broth, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the blanched lotus root and potato. Cook for 5-7 minutes until tender but still crisp.
Taste and adjust seasoning with salt. Serve hot in a bowl, optionally with rice or as a standalone soup.
Cooking Tips