Heat the oil, star anise, cinnamon stick, bay leaves, ginger, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium or low heat. The oil and spices can burn really easily so pay a close attention to it.

Continue cook the oil for 20-30 minutes and turn the heat to low if it gets too hot.

Turn the heat off and let the oil cool for 15 minutes if it is too hot. The color of the oil should be a dark, ruby-red.

In a separate heat-proof bowl, measure out the crushed red pepper flakes and salt. Remove the aromatics from the oil and strain the oil through a very fine sieve over the chili flakes. Bottle it and store in the refrigerator.