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Finely chop the garlic cloves and set aside.
Heat the oil into low-medium heat in a small sauce pan.
Add the chopped garlic and fry for 1-2 minutes.
Add the chilli flakes, salt, and msg in. ( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )
Stir well for 1-2 minutes until the garlic light brown then add a teaspoon of sesame oil.
Turn off heat and let it cool down completely.
Store in and air-tight jar once cool down.
Crushed the garlic and grind the Sichuan peppercorns into the fine coarse.
Mix chilli flakes, Sichuan peppercorns, salt, msg and sesame seeds in a bowl. Set aside.
In a saucepan/pot, heat one cup of oil to low-medium heat.
Add ginger slices, garlic, star anise, cinnamon and bay leaves and fry for 5-6 minutes until the garlic brown with low-medium heat.
Remove all the spices and clear the oil.
Turn off the heat, add the chilli flakes mixture, continue stir well for another 1-2 minute.( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )