5 dried whole Sichuan chillies, or any other non smoked dried red chilli
1 Tbsp Sichuan peppercorns (or powder)
5 Tbsp chilli flakes
1 Tbsp hot chilli powder
1 tsp salt
Cut the whole dried chillies in half, using a pair of scissors.
Place the oil, ginger, star anise, cinnamon stick, bay leaf, cut dried chillies and sichuan peppercorns in a saucepan and heat on medium-low heat.
When the oil comes to a simmer, lower the heat right down and simmer for 15 minutes.
While waiting, place the chilli flakes, chilli powder and salt into a bowl large enough to take the oil and set aside.
At the end of the 15 minutes, by which time the oil has had a chance to absorb all the aromas and flavours of the aromatics and spices, turn off the heat and leave to rest for 5 minutes on the hot hob.
Using a metal strainer (as the oil will still be hot), strain the oil into the bowl of chilli and salt mix and stir well with a metal or wooden spoon.
Taste and add more salt, if necessary.
Transfer to a sterile jar and when cooled to room temperature, store in the fridge for up to 6 months.
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