Step 1

In a heat-safe bowl, combine star anise, bay leaf, cassia bark (or cinnamon stick), white sesame seeds, red chili flakes, five-spice, ground Sichuan pepper, salt, msg (if adding), and Chinese black vinegar.

Step 2

Heat vegetable oil on medium heat along with the whole peeled ginger as well as crushed garlic, left in their pods. When the ginger and the garlic both turn golden-brown, fish them out of the oil and immediately pour oil into the prepared heat-safe bowl. Note: The oil should not be too hot, otherwise you will end up with burnt chili flakes. Shoot for 200-250 F. Be careful as the oil will sizzle as soon as it hits the spices.

Step 3

Let the chili oil cool completely before transferring into a mason jar, or other air-tight glass container. Store in refrigerator.