INGREDIENTS

• 300g tofu
• 300g eggplant
• 200g ground meat

DIRECTIONS

1. Pan-fry the tofu

   Cut the tofu into 3 cm cubes. Heat oil in a pan and fry the tofu until golden on both sides. Set aside in a clay pot.

2. Pan-fry the eggplant

   Wash the eggplant and cut it into strips. Fry until golden and soft. Place on top of the tofu in the clay pot.

3. Cook the ground meat

   In another pan, heat some oil and cook the ground meat over medium heat. Add the ginger, garlic, chili, doubanjiang, light soy sauce, dark soy sauce, and oyster sauce. Stir-fry until fragrant.

4. Thicken the sauce

   Add the cornstarch and water mixture to the pan and stir well until the sauce thickens.

5. Combine

   Pour the cooked ground meat into the clay pot with the tofu and eggplant.

6. Simmer

   Turn on the heat under the clay pot and simmer for 3 minutes on medium heat. Garnish with chopped green onions and serve.