四川麻辣火锅莲藕土豆
A fiery and aromatic Sichuan hotpot featuring tender lotus root slices and potato chunks swimming in a numbing, spicy broth. Perfect for summer gatherings, this communal dish is balanced with chili bean paste, Sichuan peppercorns, and fresh aromatics.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
45 分钟 min
份量 Serves
4 人份 servings
总时长 Total
75 分钟 min
Sichuan chili bean paste (doubanjiang)
preferably Pixian
dried red chili peppers
roughly chopped
Sichuan peppercorns
whole
chicken or vegetable broth
vegetable oil
garlic
minced
fresh ginger
sliced
star anise
light soy sauce
sugar
lotus root
peeled and sliced into 1/4-inch rounds
potatoes
peeled and cut into 1-inch chunks
ground Sichuan pepper
optional, for extra numbing
salt
green onions
chopped for garnish
cilantro
chopped for garnish
Place dried chili peppers and Sichuan peppercorns in a small bowl. Cover with hot water and soak for 10 minutes. Drain and set aside.
Heat vegetable oil in a large pot or wok over medium heat. Add the chili bean paste and stir-fry for 2 minutes until the oil turns red.
Add the soaked chilies and peppercorns, garlic, ginger, and star anise. Stir-fry for another minute until fragrant.
Pour in the broth, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes to develop flavors.
While the broth simmers, bring a separate pot of water to a boil. Blanch lotus root slices for 2 minutes, then remove. Blanch potato chunks for 3 minutes, then remove.
Strain the broth through a fine-mesh sieve into a clean pot, pressing on solids. Discard solids. Return broth to a boil.
Add the blanched lotus root and potatoes to the broth. Simmer for 5 minutes until tender.
Season with salt and ground Sichuan pepper if desired. Serve hot, garnished with green onions and cilantro.
Cooking Tips