Sichuan Spicy Hotpot with Lotus Root and Potato

Prepare the aromatics: In a small bowl, soak the dried chilies in warm water for 10 minutes, then drain. Set aside.

Heat vegetable oil in a large pot or wok over medium heat. Add doubanjiang and douchi, stir-fry for 1-2 minutes until fragrant and oil turns red.

Add garlic, ginger, scallion whites, half of the Sichuan peppercorns, soaked chilies, cinnamon stick, star anise, and fennel seeds. Stir-fry for another 2 minutes until aromatic.

Pour in Shaoxing wine, soy sauce, and sugar. Stir to combine, then add the broth. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld.

While the broth simmers, prepare the lotus root and potatoes. Keep lotus root slices in water to prevent browning.

After 20 minutes, strain the broth if desired for a smoother texture, or leave as is for a rustic hotpot. Return to pot and bring to a gentle boil.

Add potato slices and cook for 5 minutes, then add lotus root slices and cook for another 5-7 minutes until both are tender but not mushy.

Taste and adjust seasoning with salt. Drizzle with sesame oil and garnish with remaining Sichuan peppercorns (lightly crushed) and scallion greens.

Serve hot in a communal pot, ideally with a small burner to keep it bubbling. Provide individual bowls and chopsticks for sharing.