川味麻辣藕片土豆火锅
A vibrant Sichuan hotpot featuring lotus root and potato slices simmered in a fiery, numbing broth. This dish is perfect for summer, offering a spicy and refreshing meal that awakens the palate.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
40 分钟 min
份量 Serves
4 人份 servings
总时长 Total
70 分钟 min
Sichuan peppercorns
dried red chilies
soaked and drained
doubanjiang (broad bean paste)
fermented black beans
rinsed and chopped
chicken or vegetable broth
soy sauce
sugar
lotus root
peeled and sliced 1/4-inch thick
potatoes
peeled and sliced 1/4-inch thick
leek
white part only, sliced
garlic
minced
ginger
minced
star anise
cinnamon stick
cooking oil
cilantro
chopped, for garnish
green onions
chopped, for garnish
Soak the dried chilies in hot water for 10 minutes, then drain and set aside.
In a large pot, heat the oil over medium heat. Add the Sichuan peppercorns, star anise, and cinnamon stick. Cook for 1 minute until fragrant.
Add the doubanjiang, fermented black beans, garlic, and ginger. Stir-fry for 2-3 minutes until the oil turns red.
Add the soaked chilies and stir-fry for another minute.
Pour in the broth, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
Add the lotus root and potato slices. Cook for 10-15 minutes until tender but still crisp.
Add the leek slices and cook for 2 more minutes.
Taste and adjust seasoning, adding salt if needed.
Serve hot, garnished with cilantro and green onions.
Cooking Tips