川味麻辣莲藕土豆火锅
A vibrant Sichuan hotpot featuring tender lotus root slices and hearty potatoes in a fiery, numbing broth. Perfect for summer, this beginner-friendly dish brings the iconic mala flavors of Chengdu to your table.
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
thin rounds
potatoes, peeled and sliced
thin rounds
chicken or vegetable broth
Sichuan doubanjiang (chili bean paste)
Sichuan peppercorns
dried red chilies
broken
garlic, minced
ginger, sliced
soy sauce
Chinese cooking wine
sugar
vegetable oil
tofu, mushrooms, or other hotpot ingredients
to taste
Soak lotus root slices in water with a little vinegar to prevent discoloration. Set aside.
Heat vegetable oil in a large pot over medium heat. Add Sichuan peppercorns and dried chilies; stir-fry until fragrant, about 30 seconds.
Add minced garlic and ginger slices; stir-fry for 1 minute until aromatic.
Add doubanjiang and stir-fry for 2 minutes, allowing the oil to turn red.
Pour in broth, soy sauce, cooking wine, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
Add lotus root and potato slices; cook for 5–7 minutes until just tender but still crisp.
Transfer to a serving bowl (or keep in pot). Serve hot with steamed rice. Optionally, add other ingredients like tofu or mushrooms during cooking.
Cooking Tips