Homemade Chilli Oil#AlphabetChallenge

Chili oil is a fragrant, spicy condiment, staple of Chinese cuisine, particularly Sichuan cuisine. This is an addictive oil tha can be used as a topping for dumplings, noodles and stir-fries, this chilli oil carries aromas and flavours of Asian chilli powder, garlic plus toasted spices . The flavor is dynamite and taste of this oil is divine. It's so delicious.

This is my take on Chilli Oil, you can always add or minus the spice level according to your taste.
Ingredients
6 Big Cloves Garlic - minced
1 Tablespoons White Sesame seeds - lightly toasted
2 Tablespoons Korean Gochugaru or Red Pepper Flakes
1 Cup Vegetable Oil
2 Tablespoons Sesame Oil
1 Whole Star Anise
1" Stick Cinnamon
1 Bay Leaf
1 Teaspoon Sichuan Peppercorns
2½ Tablespoon Kashmiri Red Chilly Powder
2 Teaspoon Sea Salt
1 Tablespoon White Vinegar
1 Tablespoon Soy Sauce

Method

In a pan, toast the star anise, sesame seeds. cinnamon stick, bay leaves, Sichuan peppercorns over medium low heat until just starting to release a fragrance.

Heat the oil in a seperate pan, when the oil is just warm add all the toasted spices. Let this oil heat up to medium low flame till the spices start to gently sizzle. Cook at a gentle sizzle for 2 minutes. Switch off the flame and let it cool for 5 minutes. Remove the bay leaf.

Place the gochugaru flakes, garlic and salt in a heat-proof jar or bowl. Pour the oil over this mixture. Add the vinegar, soy sauce, chilli powder, gently stir. Allow to cool before storing in an airtight jar. Refrigerate, use within six months to a year.