Step 1

Add the dried red chilis into a food processor and grind on HIGH speed until they become small flakes.

Step 2

Transfer the chili flakes into a large heat-proof bowl (be careful not to inhale here!). To the same bowl, add minced garlic, Sichuan pepper and salt.

Step 3

In a pot set over low-medium heat (250 F) add neutral tasting oil. Allow the oil to come to 250 F or place a wooden chopstick inside to check for bubbles to know if you oil is hot enough.

Step 4

When the oil is hot, add in aromatics: ginger, onion, star anise, bay leaves, cinnamon stick and cloves.

Step 5

Allow this to simmer for at least 20 (or ideally minutes for best fragrance. Stir occasionally.

Step 6

After it’s simmered, remove the aromatics from the oil and discard them.

Step 7

Carefully pour the hot oil into your red chili flakes and let it bubble. As it bubbles, stir the flakes with the oil to prevent the flakes from overcooking or burning.

Step 8

Allow this to cool to touch. Transfer into a sterilized glass air-tight jar and enjoy! Note: Always use clean utensils when scooping chili oil from the jar to prevent contamination or mold growth.