• Let me walk you through the steps! Making chili oil is as enjoyable as it is easy. Just follow these clear instructions.

Step 1: Gather Materials

• Before diving in, gather all your ingredients and tools. You’ll need a heavy-bottomed pot, a heat-resistant bottle or jar for storage, and a fine-mesh sieve or cheesecloth for straining.

Step 2: Heat the Oil

• In your heavy-bottomed pot, pour in the neutral oil and heat it over a medium flame. Use enough oil to submerge the ingredients. You’ll want it hot but not smoking—about 300°F (150°C). If you don’t have a thermometer, just watch for small bubbles as it warms up.

Step 3: Toast the Spices

• Once the oil is hot, add the Sichuan peppercorns, star anise, bay leaves, and the other whole spices. Let the spices gently sizzle and infuse the oil. Keep it on low heat for about 5–10 minutes. Be careful not to burn them! The aroma will begin to fill your kitchen.

Step 4: Add Chili Flakes and Aromatics

• After the spices have toasted, turn off the heat. Stir in the Sichuan chili flakes. This is where the heat truly develops. If you’re adding shallots, garlic, or ginger, toss them in at this point. They’ll steep and release their flavors and aromas. Let everything steep for about 10–15 minutes.

Step 5: Strain and Store

• After steeping, strain the chili oil through a fine-mesh sieve or cheesecloth into your clean bottle or jar. Discard the solid spices, and let the oil cool down to room temperature. Seal the jar and store it in a cool, dark place.