川味麻辣藕片土豆火锅
A vibrant and hearty Sichuan hotpot featuring crisp lotus root slices and tender potatoes simmered in a fiery, numbing broth. This dish is a celebration of bold flavors, perfect for warming up on a cool summer evening or sharing with loved ones during the Mid-Autumn Festival.
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 sliced into 1/4-inch rounds
potatoes
peeled and sliced into 1/4-inch rounds
Sichuan doubanjiang (broad bean paste)
dried red chilies
soaked in hot water for 10 minutes and drained
Sichuan peppercorns
garlic
minced
ginger
sliced
scallions
white parts separated and green parts chopped for garnish
chicken or vegetable stock
soy sauce
sugar
salt
or to taste
cooking oil
such as canola or peanut
Chinese black vinegar
optional, for extra flavor
In a large pot, heat the cooking oil over medium heat. Add the Sichuan peppercorns and dried chilies, stirring for about 30 seconds until fragrant. Be careful not to burn them.
Add the doubanjiang, garlic, ginger, and white parts of the scallions. Stir-fry for 1-2 minutes until the paste is aromatic and the oil turns red.
Pour in the chicken or vegetable stock and bring to a boil. Reduce heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Add the soy sauce, sugar, salt, and black vinegar (if using). Stir well to combine.
Add the lotus root slices and potato slices to the broth. Simmer for about 10-15 minutes, or until the vegetables are tender but still slightly crisp.
Taste and adjust seasoning if needed. Serve hot, garnished with the chopped scallion greens.
Cooking Tips