Italian Mapo Tofu

Cut the two eggplants into pieces, sprinkle a little salt and leave for about 10 minutes. If the eggplant is moisture, wipe it off thoroughly with a paper towel, then fry 2 tablespoons of olive oil in a heated frying pan until it is golden brown, and remove once.

Heat the meat sauce in the same frying pan, add [A] and mix. Add the eggplants you have removed and simmer for about 5 minutes. (Add a little water if the water is gone.)

While the meat sauce is simmering, cut the tofu into bite-sized pieces, drop it in boiling water and heat it for about 1-2 minutes. (This will tighten the tofu.)

Drain the heated tofu and pour it into a frying pan for meat sauce. Gently mix with the sauce with a spatula to prevent the tofu from falling apart, then add [B] to add aroma, and finally thicken it with water-soluble potato starch.

Place on a plate, sprinkle with white scallions and Italian parsley, sprinkle with flour sansho pepper and you're done.