1. Thinly slice shallots and garlic using a mandolin. Add shallots to a pot with cold oil and cook on medium heat until lightly golden brown. Remove the shallots and place on a paper towel to dry. Do the same to the garlic.
2. In the same oil, add aromatics like star anise, cinnamon stick, bay leaves, cardamom pods, coriander seeds, fennel seeds, and ginger. Cook at around 230°F for an hour. Strain oil and heat to 350°F.
3. In a dry pan, toast Sichuan peppercorns for a few minutes on medium heat. Remove and grind to a powder.
4. Combine Sichuan chili flakes, Sichuan peppercorns, salt, sugar, msg, and black vinegar.
5. Pour in half of the hot oil into the chili mixture and mix. Add the rest of the hot oil, mix again, and let cool down for an hour.
6. Mix in sesame seeds, peanuts, fried shallots, and fried garlic.
