Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
Place around 5 tablespoons of red pepper powder in a bowl.
Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and ¼ teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.
The nutrition facts is calculated based on one bottom of the oil