四川麻辣莲藕土豆火锅
A vibrant and fiery Sichuan hotpot loaded with crunchy lotus roots and tender potatoes in a numbing, spicy broth. Perfect for summer gatherings, this beginner-friendly dish brings the authentic flavors of Chengdu street food to your table.
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 1/4-inch rounds
potatoes
peeled and sliced into 1/4-inch rounds
Sichuan peppercorns
dried red chili peppers
adjust to taste
garlic
minced
ginger
sliced
Doubanjiang (fermented broad bean paste)
soy sauce
sugar
chicken or vegetable broth
cooking oil
such as vegetable or canola
salt
chopped green onions
Prepare the vegetables: Slice lotus root and potatoes into 1/4-inch rounds. Soak lotus root slices in water with a little vinegar to prevent discoloration. Drain before using.
Make the spicy base: Heat oil in a large pot over medium heat. Add Sichuan peppercorns and dried chili peppers, stir-fry until fragrant (about 30 seconds). Add garlic, ginger, and Doubanjiang. Cook for 1-2 minutes, stirring constantly.
Add broth and seasonings: Pour in broth, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
Cook the vegetables: Add lotus root and potato slices to the simmering broth. Cook for 5-7 minutes until tender but still slightly crunchy. Season with salt if needed.
Serve: Transfer the hotpot to a serving bowl. Garnish with chopped green onions. Serve immediately with steamed rice.
Cooking Tips