Sichuan Spicy Hotpot with Lotus Root and Potato

Soak dried chilies and Sichuan peppercorns in warm water for 10 minutes, then drain and set aside.

In a wok or large pot, heat vegetable oil over medium heat. Add the doubanjiang and fermented black beans, stir-frying for 2-3 minutes until fragrant and the oil turns red.

Add ginger, garlic, and spring onions, stirring for another minute.

Add the soaked chilies and peppercorns, and stir-fry for 1-2 minutes to release their aroma.

Pour in the stock, cooking wine, sugar, and soy sauce. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let the flavors meld. Season with salt if needed.

While the broth simmers, prepare lotus root and potato slices. Soak them in cold water to prevent discoloration and remove excess starch.

Strain the broth to remove the solids, returning the liquid to the pot (or keep the solids in for a rustic presentation).

Bring the broth back to a rolling boil. Add the lotus root and potato slices, cooking until just tender but still crisp, about 3-5 minutes.

If using meat or tofu, add them to the pot and cook until done.

Serve hot in a communal bowl, garnished with extra Sichuan peppercorns and spring onions. Provide dipping ingredients like enoki mushrooms and additional vegetables as desired.