Ingredients

• 3 tablespoons crushed red pepper
• 1 cinnamon stick
• 1 star anise
• 1 teaspoon peppercorns , crushed
• 0.5 teaspoons granulated garlic
• 1 cup neutral oil (

Instructions

1. 1 Gather all ingredients.
2. 2 Combine crushed red pepper, cinnamon stick, star anise, Szechuan peppercorns, and garlic in a heatproof bowl.
3. 3 Heat oil in a small saucepan over medium until it reaches 225 degrees F to 250 degrees F (110 degrees C to 120 degrees C), 3 to 4 minutes.. It's hot enough when a few flakes of crushed red pepper will sizzle in the oil.
4. 4 Pour oil over spices. Let stand until cooled completely, about 1 hour.
5. 5 Strain out spices with a fine mesh sieve, if desired.
6. 6 Label and store in refrigerator up to 6 months. For best results, always use clean utensils when handling the oil.

Nutrition per serving