Sichuan Hotpot with Lotus Root and Potato

Prepare the broth base: Heat vegetable oil in a large pot or wok over medium heat. Add doubanjiang, douchi, garlic, ginger, dried chilies, Sichuan peppercorns, star anise, cinnamon stick, bay leaves, and fennel seeds. Stir-fry for 2-3 minutes until fragrant and oil turns red.

Pour in the broth, Shaoxing wine, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld.

While the broth simmers, prepare the vegetables: Peel and thinly slice the lotus root and potatoes. Soak lotus root slices in water with a splash of vinegar to prevent browning. Cut potatoes into 1/2-inch thick slices.

Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return to a simmer. (Alternatively, leave solids in for a more rustic presentation.)

Add the potato slices to the broth and cook for 5 minutes. Then add lotus root slices and continue cooking for another 5-7 minutes until both vegetables are tender but not mushy. If using Napa cabbage and enoki mushrooms, add them in the last 2 minutes of cooking.

Taste and adjust seasoning with additional soy sauce or sugar if needed. Transfer to a serving bowl or individual bowls. Garnish with chopped scallion, cilantro, and a sprinkle of ground Sichuan peppercorns. Serve hot with steamed rice.