Combine 60 g Sichuan chile flakes and 45 g sesame seeds in a heatproof bowl.
2
Heat 184 g vegetable oil with 5 g Sichuan peppercorns, 5 g star anise, 10 g bay leaf, and 10 g chinese five-spice powder in a saucepan over medium-low heat.
3
Simmer the oil mixture for 10 minutes, allowing the spices to infuse.
