四川麻辣火锅（莲藕土豆）
This vibrant Sichuan hotpot features tender lotus roots and potatoes simmered in a fiery, aromatic broth. Perfect for summer gatherings, the numbing spice from Sichuan peppercorns and heat from dried chilies create an unforgettable experience.
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
chicken or vegetable broth
Sichuan doubanjiang (broad bean paste)
fermented black beans
rinsed and chopped
dried red chilies
snipped into pieces
Sichuan peppercorns
garlic
minced
ginger
sliced
star anise
cinnamon stick
soy sauce
Chinese rice wine or dry sherry
sugar
lotus roots
peeled and sliced into 1/4-inch rounds
potatoes
peeled and cut into bite-sized chunks
green onions
cut into 2-inch lengths
tofu, mushrooms, or other vegetables
In a large pot, heat 2 tablespoons of oil over medium heat. Add doubanjiang and fermented black beans, stirring for 1-2 minutes until fragrant.
Add dried chilies, Sichuan peppercorns, garlic, ginger, star anise, and cinnamon. Cook for 1 minute, stirring constantly.
Pour in the broth, soy sauce, rice wine, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
Add lotus root slices and potato chunks. Simmer for 10-15 minutes until vegetables are tender but still slightly crisp.
Stir in green onions and cook for 1 more minute. Adjust seasoning with salt or more soy sauce if needed.
Transfer to a serving bowl. Serve hot as a main dish or as a hotpot with additional ingredients for dipping.
Cooking Tips