四川麻辣藕片土豆火锅
A hearty bowl of Sichuan hotpot featuring tender lotus roots and potatoes simmered in a fiery, numbing spicy broth. Perfect for spring evenings, this beginner-friendly recipe brings the authentic flavors of Chengdu street food to your home.
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, sliced into 1/4-inch rounds)
medium potatoes (peeled, sliced into 1/4-inch rounds)
chicken or vegetable broth
Sichuan doubanjiang (fermented broad bean paste)
or substitute with 1½ tbsp regular chili bean paste + ½ tbsp fermented black beans
Sichuan peppercorns
dried red chili peppers (broken)
adjust to taste
garlic (minced)
fresh ginger (sliced)
green onions (white part sliced, green part chopped for garnish)
soy sauce
sugar
vegetable oil
salt
cilantro (chopped, for garnish)
In a pot, bring water to a boil and blanch lotus root slices for 2 minutes, then drain. Blanch potato slices for 1 minute, drain. Set aside.
Heat vegetable oil in a large pot over medium heat. Add Sichuan peppercorns and dried chili peppers, stir-fry for 30 seconds until fragrant. Add garlic, ginger, and white parts of green onions; cook for 1 minute.
Add doubanjiang and stir-fry for 1 minute to release the red oil. Pour in the broth, bring to a boil, then reduce heat to low and simmer for 10 minutes.
Add soy sauce, sugar, and salt to taste. Add the blanched lotus root and potato slices. Simmer for 5-10 minutes until vegetables are tender but still crisp.
Transfer to a serving bowl, garnish with chopped green onions and cilantro. Serve hot with steamed rice.
Cooking Tips