川味莲藕土豆火锅
A vibrant Sichuan hotpot featuring tender lotus root slices and potato chunks swimming in a fiery, numbing broth. Perfect for summer, this dish offers a balance of spicy, aromatic, and refreshing flavors.
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)
about 200g
potatoes (peeled and cut into chunks)
about 300g
Sichuan doubanjiang (fermented chili bean paste)
Sichuan peppercorns
dried red chilies
soaked and halved
garlic (minced)
ginger (sliced)
chicken or vegetable broth
soy sauce
sugar
cooking oil
salt
fresh cilantro (for garnish)
Heat oil in a large pot over medium heat. Add doubanjiang, Sichuan peppercorns, dried chilies, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
Pour in the broth, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
Add the lotus root slices and potato chunks. Simmer for 15-20 minutes until vegetables are tender.
Taste and adjust seasoning with salt if needed. Serve hot, garnished with cilantro if desired.
Cooking Tips