The Chinese name for this dish is 肉末茄子煲 ("Minced Meat and Eggplant Claypot"). It is simple to make.

To prepare this dish you finely dice: fatty pork, paprika, mushrooms and garlic. The eggplant should be sliced while rolling the eggplant on the cutting board. Use a long light purple Asian eggplant instead of European eggplant.

Heat a wok and fry firm tofu in 5 mm slices on medium heat until slightly brown.

Heat the wok again and add the diced pork. Stir fry the eggplant for 5 minutes in the pork lard. Season with oyster sauce, light soy sauce and dark soy sauce for color. Add a bit of water. Add the paprika, mushrooms and garlic. Stir fry and add starch for thickening the sauce. Add some scallion oil 葱油 as a last step.

Add the vegetable mixture to the claypot and sprinkle with spring onion. Heat the claypot on a fire for a short time to make this dish sizzle.