川味麻辣火锅（莲藕土豆）
A rich and fiery Sichuan hotpot loaded with lotus root and potato slices, simmered in a numbing and spicy broth. Perfect for summer gatherings, this communal dish brings heat and flavor to any table.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
45 分钟 min
份量 Serves
4 人份 servings
总时长 Total
75 分钟 min
Sichuan peppercorns
lightly crushed
dried red chilies
soaked in warm water, then drained
garlic
minced
ginger
sliced
scallions
cut into 2-inch pieces
doubanjiang (fermented broad bean paste)
tomato paste
chicken or vegetable broth
soy sauce
sugar
lotus root
peeled and sliced into 1/4-inch rounds
potatoes
peeled and sliced into 1/4-inch rounds
enoki mushrooms
trimmed
napa cabbage
cut into chunks
firm tofu
cut into cubes
cooking oil
for frying
Sichuan peppercorn oil
optional, for extra numbing
Soak the dried red chilies in warm water for 15 minutes, then drain and roughly chop.
Heat cooking oil in a large pot over medium heat. Add the Sichuan peppercorns and stir-fry until fragrant, about 30 seconds. Remove with a slotted spoon, leaving the oil.
In the same oil, add the chopped chilies, minced garlic, ginger slices, and scallion pieces. Stir-fry for 2 minutes until aromatic.
Add the doubanjiang and tomato paste. Cook, stirring frequently, for 3-4 minutes until the oil turns red and the paste is fragrant.
Pour in the broth and bring to a boil. Season with soy sauce and sugar. Reduce heat and let simmer for 10 minutes to develop flavors.
While the broth simmers, blanch the lotus root and potato slices in boiling water for 2 minutes, then drain.
Add the blanched lotus root, potato, enoki mushrooms, napa cabbage, and tofu to the hotpot. Simmer for 10-15 minutes until vegetables are tender.
Stir in the Sichuan peppercorn oil if using. Serve hot, directly from the pot at the table.
Cooking Tips