Slice the shallots and garlic

• Thinly slice the shallots and garlic with a mandoline, or a knife, keeping the slices even so they cook evenly.

Fry the shallots

• Put the shallots in a pot with the cold oil.
• Cook on medium heat until lightly golden brown, then remove and drain on paper towel; the residual heat will darken them further.

Fry the garlic

• Fry the garlic in the same oil until lightly golden, then remove and drain on paper towel.

Infuse the oil with the aromatics

• Add the star anise, cinnamon stick, bay leaves, cardamom pods, coriander seeds, fennel seeds and ginger to the same oil.
• Simmer at around 230 °F (110 °C) for about an hour.
• Strain the oil and heat it to 350 °F (175 °C).

Toast and grind the Sichuan peppercorns

• Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes.
• Remove and grind to a powder.

Prepare the chili mixture

• In a bowl, combine the Sichuan chili flakes, ground Sichuan peppercorns, salt, sugar, MSG and black vinegar.
• Mix well and set aside.

Pour the hot oil over the chili mixture

• Pour half of the hot oil onto the chili mixture and mix.
• Add the rest of the hot oil and mix again.
• Let cool down for about an hour so the shallots and garlic do not burn.

Add the crunch and store

• Mix in the toasted sesame seeds, chopped peanuts, fried shallots and fried garlic.
• Transfer to a jar and keep in the fridge for a few months.