四川麻辣莲藕土豆火锅
This vibrant Sichuan hotpot features tender lotus root and potato slices in a fiery, aromatic broth infused with Sichuan peppercorns and dried chilies. Perfect for summer, it's a communal dish that brings heat and flavor to any gathering.
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
about 1/4 inch thick
potatoes, peeled and sliced
about 1/4 inch thick
Sichuan doubanjiang (fermented broad bean paste)
Sichuan peppercorns
dried red chilies
adjust to taste
chicken or vegetable broth
soy sauce
Chinese rice wine
sugar
garlic, minced
ginger, sliced
green onions, cut into 2-inch pieces
vegetable oil
salt
Bring a large pot of water to a boil. Blanch lotus root and potato slices for 2 minutes, then drain and set aside.
Heat vegetable oil in a wok or large pot over medium heat. Add doubanjiang, Sichuan peppercorns, dried chilies, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
Pour in the broth, soy sauce, rice wine, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavors.
Add the blanched lotus root and potato slices to the broth. Simmer for 5-7 minutes until tender.
Stir in green onions and adjust salt to taste. Serve hot as a soup or with rice.
Cooking Tips