四川麻辣藕片土豆火锅
A vibrant and aromatic Sichuan hotpot featuring tender lotus roots and potatoes simmered in a fiery, numbing broth. Perfect for a summer gathering, this communal dish is loaded with Sichuan peppercorns and dried chilies for an authentic mala experience.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
40 分钟 min
份量 Serves
4 人份 servings
总时长 Total
70 分钟 min
lotus root
peeled and sliced into 1/4-inch rounds
potatoes
peeled and cut into 1/2-inch slices
Sichuan doubanjiang (fermented broad bean paste)
dried red chili peppers
roughly chopped
Sichuan peppercorns
garlic
minced
ginger
sliced
scallions
cut into 2-inch pieces
chicken or vegetable broth
Chinese cooking wine
soy sauce
sugar
salt
vegetable oil
tofu, mushrooms, or other hotpot ingredients
for serving
Soak lotus root slices in water with a splash of vinegar to prevent discoloration. Drain before use.
Heat vegetable oil in a large pot over medium heat. Add doubanjiang, dried chilies, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant and oil turns red.
Add garlic, ginger, and scallions. Cook for 30 seconds.
Pour in broth, cooking wine, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavors.
Add lotus root and potato slices. Simmer for 10-15 minutes until tender but still crisp. Season with salt to taste.
Transfer to a hotpot serving bowl or keep warm over a portable burner. Serve with additional hotpot ingredients like tofu and mushrooms. Enjoy while bubbling.
Cooking Tips