四川麻辣火锅（莲藕土豆）
A vibrant Sichuan hotpot loaded with crisp lotus root and tender potato slices in a fiery, numbing broth. This summer-friendly version balances heat with aromatic spices, perfect for sharing with friends.
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 thinly sliced
potatoes
peeled and thinly sliced
Sichuan doubanjiang (broad bean paste)
Sichuan peppercorns
dried red chilies
soaked and halved
chicken or vegetable broth
ginger
sliced
garlic
smashed
spring onions
cut into sections
Chinese cooking wine
sugar
salt
MSG (optional)
vegetable oil
cilantro
chopped for garnish
Heat oil in a large pot over medium heat. Add doubanjiang, Sichuan peppercorns, dried chilies, ginger, and garlic. Stir-fry for 2-3 minutes until fragrant.
Pour in cooking wine, then add broth, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
Add lotus root and potato slices. Cook for 5-7 minutes until just tender but still crisp.
Taste and adjust seasoning. Add spring onions and MSG if using.
Serve hot in a bowl, garnished with cilantro. Enjoy as a main dish or with steamed rice.
Cooking Tips