In a small pot, add oil and all the aromatics and spices (except chilli flakes, peppercorn and sesame seeds)
250 ml neutral oil, 2 pieces star anise, 2 pieces bay leaves, 1 cinnamon stick, 1 piece black cardamom, 2 stalks spring onion, 4-5 slices ginger, 4 cloves garlic
Heat gently over low-medium heat (around 120-130°C, electric stove level 2-3)
Let it slowly bubble for 20-25 minutes stirring occasionally.
Prepare the chilli bowl: mix chilli flakes, peppercorn and sesame seeds.
50 g Sichuan chilli flakes, 1 tbsp Sichuan peppercorn, 1 tbsp white sesame seeds
Once oil is done infusing, turn off heat and cool oil for around 2 minutes.
Slowly pour hot oil through a fine strainer onto the chilli bowl.
Let fully cool and transfer to a clean jar.
