This Sichuan chilli oil - vegetable oil infused with spices, chilli flakes, and Sichuan pepper, is a truly wonderful condiment. It enhances everything from soups to dumplings to pizza.
In a large heat proof bowl, combine the chilli flakes, Sichuan pepper, and soy sauce.
Dice the ginger (no need to remove the skin if it is clean).
Halve the head of garlic. Remove loose flakes of skin. Crush a little under a knife.
To a saucepan add the garlic, ginger, star anise, coriander seeds, cinnamon stick, cardamon seeds, and the oil.
Put the saucepan over a low heat. Once it heats up the garlic and ginger will be sizzling slightly.
Maintain the temperature of the spices in the oil for 2 hours.
Bring the heat up to high, then once the garlic and ginger are bubbling a lot, pour the infused oil through a fine strainer into the bowl of chilli and Sichuan pepper. It will smell good.
Add the sesame oil to the bowl.
Stir, allowing to infuse for 10 minutes, then pour into clean jars or bottles for long term storage.