川味麻辣莲藕土豆火锅
A vibrant Sichuan hotpot loaded with crunchy lotus roots and tender potatoes in a fiery, numbing broth. Perfect for summer gatherings, this communal dish brings the heat with Sichuan peppercorns and dried chilies, balanced by the earthy sweetness of root vegetables.
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
beef tripe (or other offal)
cleaned and sliced
beef or lamb
thinly sliced
lotus root
peeled and sliced into 1/4-inch rounds
potatoes
peeled and sliced into 1/4-inch rounds
tofu
cut into cubes
wood ear mushrooms
rehydrated and torn into pieces
Sichuan doubanjiang (broad bean paste)
Sichuan peppercorns
dried red chilies
broken into pieces
garlic
minced
ginger
sliced
star anise
cinnamon stick
chicken or beef broth
soy sauce
sugar
salt
cooking oil
Sichuan dipping sauce (optional)
mix sesame oil, soy sauce, vinegar, and minced garlic
Heat cooking oil in a large pot over medium heat. Add Sichuan peppercorns and dried chilies, stir-fry until fragrant (about 30 seconds). Add doubanjiang, garlic, ginger, star anise, and cinnamon. Cook for 1-2 minutes until the oil turns red.
Pour in the broth, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes to develop flavors. Season with salt to taste.
While the broth simmers, prepare the ingredients: slice lotus root and potatoes, cut tofu, and arrange all ingredients on a platter.
Strain the broth through a fine-mesh sieve to remove solids, then return to the pot. Bring back to a boil.
To serve, place the hotpot on a portable burner at the table. Add ingredients in stages: start with lotus root and potatoes (they take longer to cook), then add meat, tofu, and wood ear mushrooms. Cook until done.
Enjoy with Sichuan dipping sauce if desired. Keep the broth simmering and add more ingredients as you go.
Cooking Tips