Sichuan Spicy Hotpot with Lotus Root and Potato

Prepare the vegetables: Peel and slice lotus root into 1/2-inch rounds. Peel and cut potatoes into 1-inch chunks. Soak lotus root in water with a little vinegar to prevent browning.

Blanch the lotus root and potato: Bring a pot of water to a boil. Blanch lotus root and potato separately for 2-3 minutes until slightly tender but still firm. Drain and set aside.

Make the hotpot base: Heat 3 tablespoons oil in a large pot over medium heat. Add doubanjiang and stir-fry for 1-2 minutes until fragrant and oil turns red. Add dried chilies, Sichuan peppercorns, garlic, ginger, and white parts of green onion. Stir-fry for another minute.

Add broth and seasonings: Pour in the chicken broth. Add soy sauce, rice wine, and sugar. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld.

Cook the meat and tofu: Add the sliced meat and tofu to the simmering broth. Cook until meat is just done, about 2-3 minutes.

Add blanched vegetables: Gently stir in the blanched lotus root and potato. Simmer for another 3-5 minutes until vegetables are tender but still have a bite.

Adjust seasoning and serve: Taste and add salt if needed. Transfer to a serving bowl or keep in the pot. Garnish with sliced green onions. Serve immediately with steamed rice.