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Heat up the cooking oil in a saucepan.
Add sishuan peppercorns in, followed by cloves, cinnamon sticks, bay leaves, star anise and salt. Keep stir it and be careful that you don’t burn the spices for about 2-3 min.
Add chilli flakes and salt in a clean jar. Pour hot cooking oil through the sift. Let the hot oil cook the chilli flakes use chopsticks or long spoon to stir the chilli flakes and cooking oil together.
Add some cinnamon and star anise back in the jar for flavour and it looks pretty too, close the lid. Leave it infused for about an hour before use it in cooking.