川味麻辣莲藕土豆火锅
A classic Sichuan hotpot featuring tender lotus roots and potatoes in a fiery, numbing broth. Perfect for spring gatherings, this dish warms the soul with its aromatic spices and fresh vegetables.
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 thick rounds
potatoes
peeled and sliced into 1/2-inch thick rounds
Sichuan doubanjiang (broad bean paste)
Sichuan peppercorns
dried red chilies
broken into pieces
garlic
minced
ginger
minced
chicken or vegetable broth
soy sauce
Chinese rice wine
sugar
vegetable oil
salt
cilantro
for garnish
Bring a pot of water to a boil. Blanch lotus root slices for 2 minutes, then remove and set aside. Blanch potato slices for 1 minute, then remove and set aside.
In a large pot or wok, heat vegetable oil over medium heat. Add Sichuan peppercorns and dried red chilies, stir-fry until fragrant (about 30 seconds). Add doubanjiang, garlic, and ginger, cook for 1 minute until the oil turns red.
Pour in the broth, soy sauce, rice wine, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
Add the blanched lotus root and potato slices to the broth. Cook for 5-7 minutes until vegetables are tender but still slightly crisp. Adjust seasoning with salt if needed.
Transfer the hotpot to a serving bowl, garnish with cilantro if desired, and serve immediately.
Cooking Tips