1. Heat the oil, star anise, cinnamon stick, bay leaves, and Sinchuan peppercorns in a small saucepan over medium-high heat. 2. After oil is bubbling slightly, reduce heat to medium. 3. Simmer oil at medium for 30 minutes. If oil ceases to bubble, briefly turn back to medium-high heat. 4. After 30 minutes, observe that the seeds and pods should be darker in color but not blackened. 5. Cool oil for 5 minutes. 6. In separate bowl, measure out the crushed red pepper flakes and salt. 7. Remove aromatics from the oil (star anise, cinnamon, bay leaves, peppercorns) with a strainer or fine mesh strainer. 8. Slowly pour the oil over the red chili pepper flakes and stir well. 9. When completely cooled, transfer to jar and store in the refrigerator. This will keep for 6 months, add a date to the container. ---------------------------------------------------------------------------
Nutrition
Ingredients
