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Separate the pods of star anise. Remove any black seeds and stems from the Sichuan pepper.
Put all the spices into a cool pan, toast over medium-low heat until fragrant (The colour of the fennel seeds darkens a little and you’d hear some popping sound). Remove from the pan and leave to cool completely.
Add toasted spices to a spice grinder (or a mini blender). Mill until fine powder appears.
Pass through a fine sieve to remove any remaining bits.
Store the powder in an airtight jar away from direct sunlight. It can be used for up to a year (or longer if its aroma stays strong).