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Start by boiling the eggs until they are hard boiled, then let them cool before peeling.
While the eggs are cooling, prepare the vegetables. Peel and chop the carrots into small pieces, and slice the scallions and garlic.
In a pan, cook the minced meat until it's browned, then add the chopped garlic and carrots, sautéing until the vegetables are tender.
Stir in the doubanjiang, soy sauce, oyster sauce, dark soy sauce, and chicken bouillon powder, mixing well to combine all the flavors.
Once the sauce is ready, slice the hard boiled eggs in half and place them on a plate.
Spoon the meat and vegetable mixture over the eggs, ensuring they are well coated.
Garnish with the sliced scallions before serving.