四川麻辣莲藕土豆火锅
A fiery Sichuan hotpot loaded with crunchy lotus roots and tender potatoes in a numbing, spicy broth. Perfect for summer gatherings, this dish brings the heat and flavor of Chengdu street food to your table.
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
Sichuan peppercorns
dried red chilies
soaked in warm water for 10 minutes
doubanjiang (fermented broad bean paste)
cooking oil
vegetable or canola
chicken or vegetable broth
water
ginger
thinly sliced
garlic
minced
soy sauce
sugar
lotus root
peeled and sliced into 1/4-inch rounds
potatoes
peeled and cut into 1/2-inch cubes
beef or lamb slices
thinly sliced, optional
tofu
firm, cubed
enoki mushrooms
trimmed
scallions
chopped for garnish
sesame oil
Soak dried chilies in warm water for 10 minutes, then drain and roughly chop. Grind Sichuan peppercorns into a powder using a mortar and pestle or spice grinder.
Heat oil in a large pot over medium heat. Add doubanjiang and stir-fry for 1-2 minutes until fragrant and oil turns red. Add ginger and garlic, cook for 30 seconds.
Add broth, water, chopped chilies, ground Sichuan peppercorns, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
While broth simmers, prepare vegetables: slice lotus root, cube potatoes, cube tofu, and trim mushrooms.
Add lotus root and potatoes to the broth. Simmer for 10 minutes until tender but still crisp. If using meat, add meat slices and cook for 2-3 minutes until just cooked.
Add tofu and enoki mushrooms. Simmer for 2 minutes. Adjust seasoning with salt if needed.
Ladle hotpot into bowls, drizzle with sesame oil, and garnish with chopped scallions. Serve immediately with steamed rice.
Cooking Tips