Sichuan Hotpot with Lotus Root and Potatoes

Prepare the ingredients: Peel and slice the lotus root into rounds, and peel and cut the potatoes into chunks. Mince the garlic, slice the ginger, and cut the spring onions. Set aside.

Toast the spices: In a dry wok or large pot over medium heat, toast the Sichuan peppercorns and dried chilies for 1-2 minutes until fragrant. Remove and set aside.

Make the broth base: Heat the cooking oil in the same pot over medium heat. Add the minced garlic, sliced ginger, star anise, and cinnamon stick. Stir-fry for 1 minute until aromatic.

Add the chili paste: Stir in the Sichuan chili bean paste (doubanjiang) and cook for 2-3 minutes until the oil turns red and fragrant.

Simmer the broth: Pour in the chicken or vegetable broth, and add the toasted Sichuan peppercorns and dried chilies. Bring to a boil, then reduce heat to low. Add soy sauce, salt, and sugar. Simmer for 20 minutes to infuse flavors.

Cook the vegetables: Add the lotus root slices and potato chunks to the broth. Simmer for 15-20 minutes until the vegetables are tender but still firm.

Adjust and serve: Taste and adjust seasoning with more salt or sugar if needed. Garnish with spring onion segments. Serve hot in a communal pot, allowing diners to add optional ingredients like tofu or meat as desired.