Sichuan Spicy Hotpot with Lotus Roots and Potatoes

In a small bowl, soak dried chilies in warm water for 15 minutes until softened. Drain and roughly chop.

Heat vegetable oil in a large pot over medium heat. Add doubanjiang and stir-fry for 2 minutes until fragrant and oil turns red.

Add Sichuan peppercorns, chopped dried chilies, garlic, ginger, star anise, cinnamon stick, and fennel seeds. Stir-fry for 1 minute until aromatic.

Pour in chicken broth, dark soy sauce, light soy sauce, and sugar. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes to meld flavors.

While broth simmers, prepare the vegetables: blanch lotus root and potato slices in boiling water for 2 minutes, then drain and set aside.

After simmering, strain the broth through a fine-mesh sieve into another pot, pressing on solids to extract maximum flavor. Discard solids. Season with salt to taste.

Return broth to a boil. Add blanched lotus root, potatoes, enoki mushrooms, tofu puffs, and scallions. Cook for 5-7 minutes until vegetables are tender.

Transfer to a serving bowl or keep warm in a hotpot. Serve with steamed rice or noodles.