Sichuan Spicy Hotpot with Lotus Root and Potato

Soak dried chilies in warm water until soft, about 10 minutes. Drain and chop roughly. Lightly crush Sichuan peppercorns. Set aside.

Heat oil in a large pot over medium heat. Add doubanjiang and stir-fry for 2-3 minutes until fragrant and oil turns red.

Add ginger, garlic, and white parts of scallions. Stir-fry for another minute until aromatic.

Add chopped chilies and Sichuan peppercorns. Stir-fry for 1 minute, being careful not to burn.

Pour in rice wine, then add chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes to allow flavors to meld.

Strain the broth to remove solids, return liquid to the pot. (Alternatively, leave as is for a more rustic look.)

Season with soy sauce, sugar, and salt. Adjust to taste.

Add lotus root slices and potato slices. Simmer for 10-15 minutes until vegetables are tender but still retain a slight crunch.

Garnish with remaining scallion greens. Serve hot as a main dish or with steamed rice.