四川麻辣火锅莲藕土豆
A classic Sichuan hotpot featuring tender lotus roots and potatoes simmered in a fiery, numbing spicy broth. Perfect for summer gatherings, this beginner-friendly dish brings the authentic flavors of Chengdu street food to your table.
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 into 1/2-inch rounds
potatoes
peeled and cut into 1/2-inch slices
Sichuan doubanjiang (chili bean paste)
Sichuan peppercorns
dried red chili peppers
optional, adjust to taste
cooking oil
vegetable or canola
chicken or vegetable broth
light soy sauce
sugar
garlic
minced
ginger
sliced
green onions
cut into 2-inch pieces
Bring a pot of water to a boil. Blanch the lotus root slices for 2 minutes, then remove and set aside. Blanch the potato slices for 1 minute, then remove and set aside.
Heat the cooking oil in a large pot or wok over medium heat. Add the Sichuan peppercorns and dried chili peppers (if using), and stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
Add the doubanjiang (chili bean paste) and stir-fry for 1-2 minutes until the oil turns red. Add the minced garlic, sliced ginger, and green onions, and cook for another minute.
Pour in the broth, light soy sauce, and sugar. Bring to a boil, then reduce heat to low and simmer for 10 minutes to allow flavors to meld.
Add the blanched lotus root and potato slices to the broth. Simmer for 5-7 minutes until the vegetables are tender but still have a slight crunch.
Taste and adjust seasoning with more soy sauce or sugar if needed. Serve the hotpot in a large bowl, garnished with additional green onions or cilantro if desired. Enjoy with steamed rice.
Cooking Tips