How to make it
Add vegetable oil, star anise, cinnamon, bay leaves, Sichuan peppercorns, cardamom, cloves, Lee Kum Kee Minced Garlic, and shallots into a pot.
Heat the oil to 225°F over medium heat and lower heat to maintain heat at 220-225°F.
Allow oil to infuse over heat for about 1 hour.
Pour oil over a mesh sieve into a heatproof bowl that has your Sichuan chili flakes.
Stir in salt and allow chili oil to cool. Enjoy!