四川麻辣火锅配莲藕土豆
A fiery Sichuan hotpot loaded with crunchy lotus root slices and tender potatoes in a numbing, spicy broth. Perfect for a spring gathering with friends and family.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
60 分钟 min
份量 Serves
4 人份 servings
总时长 Total
105 分钟 min
beef tripe
cleaned and sliced
beef tendon
sliced
lotus root
peeled and sliced 1/4-inch thick
potatoes
peeled and sliced 1/4-inch thick
tofu skin
soaked and cut into pieces
enoki mushrooms
trimmed
napa cabbage
cut into bite-sized pieces
dried chilies
such as facing heaven chilies
Sichuan peppercorns
garlic
minced
ginger
sliced
scallions
cut into sections
doubanjiang (chili bean paste)
fermented black beans
rinsed and chopped
chicken broth
Chinese cooking wine
sugar
salt
vegetable oil
Prepare all ingredients: slice lotus root and potatoes into 1/4-inch thick rounds. Soak in water to prevent browning. Slice tripe and tendon. Soak tofu skin until soft. Trim enoki mushrooms and cut napa cabbage.
Heat vegetable oil in a large pot over medium heat. Add dried chilies and Sichuan peppercorns, stir-fry until fragrant (about 30 seconds). Be careful not to burn.
Add doubanjiang and fermented black beans. Stir-fry for 2 minutes until the oil turns red.
Add garlic, ginger, and scallions. Cook for 1 minute until aromatic.
Pour in chicken broth and Chinese cooking wine. Bring to a boil, then reduce heat to low. Simmer for 30 minutes to develop flavor.
Season the broth with sugar and salt to taste. Strain if desired for a cleaner broth.
Transfer the broth to a hotpot pot. Arrange all ingredients on platters around the pot.
Bring the broth to a boil at the table. Cook ingredients in the broth as desired: lotus root and potatoes need about 3-5 minutes, tripe and tendon 2-3 minutes, vegetables 1-2 minutes.
Serve with a dipping sauce of your choice (e.g., sesame oil, garlic, and cilantro). Enjoy!
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