Ingredients:
3 tbsp Sichuan peppercorns
1 Cinnamon stick
5 Star anise
2 Cardamom pod
2 Bay leaves
3 Whole garlic cloves
3 inch Ginger
1 1/2 - 2 cups Canola oil
1 1/4 cup Sichuan chili flakes
1 tsp Salt
Method:
In a heatproof bowl, add Sichuan Chili flakes and salt. Combine well.
Pour oil into a small pot, then add Garlic, Ginger, Star anise, Bay leaves Cinnamon sticks, Green Cardamom and Sichuan peppercorns.
On low heat, bring oil temp up to 225-250F and infuse your spices for 30 - 40 minutes.
When the infused oil is ready, strain all spices from the oil and carefully pour oil directly over Sichuan chili flakes through a mesh strainer.
Let cool completely and store in an airtight container for up to 3 months.