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Using a pair of sharp scissors, cut the dried chillies into small pieces.
Heat the oil and fry the chillies and peppercorns over low heat until they are very fragrant, and the chillies have turned a deep red. Be extremely careful not to burn them.
Allow to cool, and crush in a mortar and pestle. Then transfer into a bowl.
Blitz chillies, garlic and ginger in a food processor.
Warm the oil in a small pan and add the blended chilli, garlic and ginger mixture. Fry on low heat until all of the moisture is cooked out.
Allow to cool and stir through the salt and sugar. Add to bowl with crushed dried chillies.
Heat the oil in a large pot (ensure it can hold double the volume of the oil, as it will bubble up).
Add the spring onion and ginger. Fry until golden, then remove from the oil and discard.
Add the star anise and cardamom to the oil. Fry over a low heat until fragrant.
Pour half the oil over the bowl with the chilli mixture and stir.
Wait five minutes or so for the oil to cool further, then pour the rest over the chillies.
Once fully cooled, remove the star anise and cardamom. Leave covered overnight at room temperature.
The next day, the oil should be an intense dark red colour. Pack into an airtight jar and store in a cool place.