四川麻辣藕片土豆火锅
A comforting Sichuan hotpot featuring tender lotus roots and potatoes in a fiery, numbing broth. Perfect for spring gatherings, this dish balances the freshness of vegetables with the bold flavors of Sichuan peppercorns and dried chilies.
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 chili bean paste
Sichuan peppercorns
whole
dried red chilies
optional, adjust to taste
garlic
minced
ginger
sliced
soy sauce
Chinese cooking wine
or dry sherry
sugar
lotus roots
peeled and sliced into 1/4-inch rounds
potatoes
peeled and sliced into 1/4-inch rounds
green onions
chopped, for garnish
salt
vegetable oil
In a large pot or wok, heat vegetable oil over medium heat. Add Sichuan peppercorns and dried chilies (if using), and fry until fragrant, about 30 seconds.
Add doubanjiang, garlic, and ginger. Stir-fry for 1-2 minutes until the oil turns red and aromatic.
Pour in the broth, add soy sauce, cooking wine, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
Add lotus root and potato slices. Simmer for 10-15 minutes until vegetables are tender but still slightly crisp.
Taste and adjust seasoning with salt if needed. Serve hot, garnished with chopped green onions.
Cooking Tips