四川麻辣藕片土豆火锅
A vibrant Sichuan hotpot featuring tender lotus root slices and potatoes in a fiery, numbing broth infused with Sichuan peppercorns and dried chilies. Perfect for summer gatherings, this beginner-friendly recipe balances heat with refreshing vegetables.
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
chicken or vegetable broth
Sichuan doubanjiang (broad bean paste)
Sichuan peppercorns
dried red chilies
cut into pieces
garlic
minced
ginger
sliced
scallions
white parts chopped, green parts sliced for garnish
light soy sauce
sugar
vegetable oil
tofu, mushrooms, or other hotpot ingredients
Soak lotus root slices in water with a little vinegar for 10 minutes to prevent browning, then drain.
Boil potatoes in salted water for 3 minutes until just tender. Drain and set aside.
Heat oil in a large pot over medium heat. Add doubanjiang, Sichuan peppercorns, dried chilies, garlic, ginger, and white parts of scallions. Stir-fry for 2 minutes until fragrant.
Pour in the broth and bring to a boil. Add soy sauce and sugar. Reduce heat and simmer for 15 minutes.
Add lotus root and potato slices. Cook for 5-7 minutes until vegetables are tender but still crisp.
Transfer to a serving bowl. Garnish with sliced scallions. Serve as a hotpot with additional broth or as a standalone soup.
Cooking Tips