Hongshao Qiezi (Red-Cooked Eggplant) | Saveur

Name: Hongshao Qiezi (Red-Cooked Eggplant) | Saveur
Ingredients: 5 Chinese eggplant, quartered lengthwise, cut into 3" pieces; 3 cups canola oil; 3 tbsp. light brown sugar; 2 tbsp. Chinese chili bean paste; 1 tbsp. tomato paste; 1 bay leaf; 1 oil-packed anchovy filet, finely chopped; 1 sachet of spices (5 whole cloves, 4 whole star anise, 2 pods black cardamom, one 4" strip peeled orange zest, and 1 stick cinnamon, halved, wrapped in cheesecloth and tied with kitchen twine); 2 cups chicken stock; 1 1 ⁄ 2 tsp. Szechuan peppercorns, crushed; 1 1 ⁄ 2 tsp. dark soy sauce; 1 tsp. fennel seeds; 2 chiles de árbol, stemmed; 2 tbsp. Chinese cooking wine; 12 tsp. fish sauce; 3 cloves garlic, mashed; 1 tbsp. finely chopped dill; 1 tbsp. finely chopped chives; 1 ⁄ 4 cup hot sesame chili oil

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When San Francisco finally gained a Shanghainese restaurant in the 1970s, my mother, who was raised in Shanghai, insisted our family try their red-cooked eggplant. I can recall the melting tenderness...

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Ingredients

5 Chinese eggplant, quartered lengthwise, cut into 3" pieces
3 cups canola oil
3 tbsp. light brown sugar
2 tbsp. Chinese chili bean paste
1 tbsp. tomato paste
1 bay leaf
1 oil-packed anchovy filet, finely chopped
1 sachet of spices (5 whole cloves, 4 whole star anise, 2 pods black cardamom, one 4" strip peeled orange zest, and 1 stick cinnamon, halved, wrapped in cheesecloth and tied with kitchen twine)
2 cups chicken stock
1 1⁄2 tsp. Szechuan peppercorns, crushed
1 1⁄2 tsp. dark soy sauce
1 tsp. fennel seeds
2 chiles de árbol, stemmed
2 tbsp. Chinese cooking wine
12 tsp. fish sauce
3 cloves garlic, mashed
1 tbsp. finely chopped dill
1 tbsp. finely chopped chives
1⁄4 cup hot sesame chili oil