Red-Cooked Eggplant (Hongshao Qiezi) - cooking recipe

Ingredients

5 Chinese eggplants, quartered lengthwise, cut into 3-inch pieces
3 cups canola oil
3 tablespoons light brown sugar
2 tablespoons chinese chili bean paste
1 tablespoon tomato paste
1 bay leaf
1 oil-packed anchovy fillet, finely chopped
1 sachet spices (5 whole cloves, 4 whole star anise, 2 pods black cardamom, one 4-inch strip peeled orange zest, and )
2 cups chicken stock
1 1/2 teaspoons szechuan peppercorns, crushed
1 1/2 teaspoons dark soy sauce
1 teaspoon fennel seed
2 chiles de arbol, stemmed
2 tablespoons Chinese wine
12 teaspoons fish sauce
3 garlic cloves, mashed
1 tablespoon finely chopped dill
1 tablespoon finely chopped chives
1/4 cup hot sesame chili oil

Preparation

Submerge eggplant in a bowl filled with ice water for 5 minutes.
Meanwhile, heat oil in a 14\" flat-bottomed wok over medium-high heat.
Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes.
Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.
Discard all but 1/4 cup oil in wok; return to medium heat.
Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter.
Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute.
Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil.
Cook until reduced by half, about 15 minutes; discard bouquet garni.
Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute.
Add eggplant; fold into sauce.
Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.