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Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut 500g soft tofu into thick, evenly sized square blocks, then place them neatly on a plate.
Watch out
Soft tofu is extremely delicate and breaks easily
handle with gentle movements when slicing and moving, otherwise the tofu blocks will crumble
Wash 250g pork collar butt (30% fat, 70% lean) clean, then slice it into small chunks for mincing.
Watch out
Cutting pork pieces too large will strain the meat grinder
slice into roughly 2cm chunks so the paste turns out smoothly mixed
Peel 30g shallots, crush them flat with the side of a knife, and finely mince them.
Watch out
Shallots must be minced finely enough
large chunks will prevent the meat filling from binding properly
Place sliced pork chunks and minced shallots into a meat grinder container, add 2g ground white pepper, 5g salt, 1 tbsp oyster sauce, 1 tbsp light soy sauce, and 1 tbsp cornstarch, then close lid and blend into a smooth, sticky meat paste.
Watch out
Cornstarch must be blended into the meat until sticky
otherwise the meat filling will fall out of the tofu during pan-frying
Take a piece of tofu, pinch a slot through the middle using chopsticks (careful not to break it completely apart), then stuff a generous portion of meat paste into the slot until bulging.
Watch out
Control your force when slotting tofu with chopsticks
pushing too hard will split the tofu block completely
Heat 2 tbsp cooking oil in a flat pan, place stuffed tofu blocks meat side down. Pan-fry over medium-low heat until the meat side forms a golden seal, then flip with chopsticks and fry until both sides turn light golden brown, then turn off heat and set tofu aside on a plate.
local_fire_departmentMedium-low heatWatch out
Place meat side down first to lock in juices
keep heat gentle, otherwise high heat burns the tofu skin while leaving meat raw inside
Wash 250g small purple eggplants clean, remove the stem caps, and cut into uniform long strips.
Watch out
Eggplant skin is smooth and slippery
hold firmly while slicing to prevent knife slips
Using remaining oil left in the pan, add leftover meat filling and stir-fry over medium heat until fragrant. Add eggplant strips, stir-fry until softened, sprinkle a little salt, mix evenly, then turn off heat and transfer eggplant mixture to spread on the claypot bottom.
local_fire_departmentMedium heatWatch out
Stir-fry eggplant just until soft
do not overcook into mush since it will simmer further in the claypot
Flatten the eggplant base in the claypot, neatly arrange pan-fried stuffed tofu blocks on top. Pour in 150ml water (over half a bowl), cover with lid, bring to a boil over high heat, then lower heat to simmer for 5 minutes until flavours combine into the tofu.
local_fire_departmentHigh heat to boil, then simmer low for 5 minsWatch out
Control water volume carefully
150ml water is just right for braising—too little burns the pot, too much watery liquid turns it into soup
Use heat-resistant oven mitts or pads when moving a hot claypot off the stove; touching hot earthenware bare-handed will cause severe burns.
After 5 minutes, turn off heat, carefully remove lid using an oven mitt, sprinkle 10g chopped scallions for flavor and garnish, then serve directly in the claypot.
Watch out
Keep face away when opening lid to prevent hot steam from burning your skin.
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