Combine the vegetable oil, scallions, garlic, ginger, and star anise in a small pot over low to medium-low heat. Fry gently for 10 to 20 minutes until the aromatics are golden and look dried out, not browned hard.

While the aromatics fry, toast the whole dried chilies in a dry pan over medium-low heat until fragrant and a shade darker, not blackened. Snip them up with scissors, seeds and all.

Add the snipped chilies and the coarse chili flakes to a heatproof bowl and stir them together. Keep the green Sichuan peppercorn husks aside; they go in at the very end.

When the aromatics are golden and papery, strain the oil through a fine mesh strainer and discard all the solids.

Check the oil with a thermometer and wait until it reads 300°F (150°C). Pour it over the chili in thirds, stirring after each addition.

Once the sizzling dies down, stir in the crushed green Sichuan peppercorn husks. Let the oil steep for 12 to 24 hours.

Slice the Persian cucumbers into ½ inch (13 mm) coins.

Toss the coins with the kosher salt, mushroom bouillon, and sugar all at once. Cover and refrigerate for 1 to 2 hours.

Drain off the released liquid and pat the coins completely dry.

Mix the house oil blend: 2 ½ teaspoons canola oil plus ½ teaspoon olive oil.

Add 14 dried coins and the single thin garlic slice to a bowl. Pour in the house oil blend, toasted sesame oil, and the clear chili oil, then toss until every coin has a light, even film.

Stack the coins into a pyramid: nine on the bottom, four in the middle, one on top.

Place the tossed garlic slice on the tip of the pyramid.

Pour the oil left in the bowl over the stack so it runs down and pools at the base.

Set the single thin Fresno coin on top and serve.