川味莲藕土豆火锅
A bubbling bowl of Sichuan hotpot featuring tender lotus root slices and creamy potato chunks simmered in a fiery, aromatic broth. The spicy, numbing flavors of Sichuan peppercorns and dried chilies infuse every bite, making it a perfect autumn comfort food.
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
vegetable oil
doubanjiang (fermented broad bean paste)
preferably Pixian
douchi (fermented black beans)
rinsed and mashed
garlic
minced
ginger
minced
dried red chilies
such as Tianjin or facing heaven, snipped
Sichuan peppercorns
plus extra for garnish
star anise
cinnamon stick
bay leaves
fennel seeds
chicken or vegetable broth
Shaoxing wine
soy sauce
sugar
salt
or to taste
lotus root
peeled and sliced 1/4-inch thick
potatoes
peeled and cut into 1-inch chunks
scallions
white parts for broth, green parts for garnish
fresh cilantro
for garnish
toasted sesame oil
for finishing
Prepare the aromatics: Mince the garlic and ginger. Snip the dried chilies. Rinse and mash the douchi.
Heat vegetable oil in a large pot or wok over medium heat. Add doubanjiang and douchi, and stir-fry for 1-2 minutes until fragrant and oil turns red.
Add garlic, ginger, dried chilies, Sichuan peppercorns, star anise, cinnamon stick, bay leaves, and fennel seeds. Stir-fry for another minute until aromatic.
Pour in the broth, Shaoxing wine, soy sauce, sugar, and salt. Add the white parts of the scallions. Bring to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld.
Meanwhile, peel and slice the lotus root and potatoes. Keep lotus root in water to prevent browning.
Add the potato chunks to the simmering broth and cook for 10 minutes. Then add the lotus root slices and cook for another 8-10 minutes, until both are tender but not mushy.
Taste and adjust seasoning. Drizzle with toasted sesame oil.
Transfer to a serving bowl, garnish with green parts of scallions, fresh cilantro, and a sprinkle of Sichuan peppercorns. Serve hot.
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