You can choose some things like eggplant, wax gourd, potatoes, carrots, and cauliflower, zucchini, mushrooms, etc. They are very resistant to heating, and it is not a big problem to heat them for two or three times.

Here's how to make a Mapo eggplant:

Prepare raw materials

Clean the eggplant, remove the pedicle and cut it into hob blocks.

Sprinkle 2 tablespoons of dry starch on eggplant, mix well, chop onion and ginger, and cut shallots into chopped green onions for later use.

Put a tablespoon of oil in the pot (more than usual cooking oil). When the oil is hot, put the eggplant pieces wrapped in starch into the pot.

Fry slowly on low heat, and then shovel out for later use.

Put a little oil in the pot. When the oil is hot, add 1 spoon Pixian bean paste and 1 spoon hot sauce, stir-fry red oil with low heat.

Then add 1 tsp Chili noodles and stir-fry.

Then put the pork stuffing in and fry until cooked.

Add half a bowl of boiling water and continue to boil.

Put the pre-fried eggplant into the pot and let the flavor of the sauce soak in the eggplant.

Sprinkle garlic and ginger, add half a teaspoon of sugar to taste.

Wait until the soup in the pot boils away again, add water starch to thicken, turn off the heat when the soup is thick, and finally sprinkle with pepper noodles and chopped green onion. Spicy and delicious Mapo eggplant can be enjoyed.