Heat Fresh Ginger (1 piece), Bay Leaf (2), Star Anise (3), Chinese Cinnamon Bark (1), white part of Scallion (3), Sichuan Peppercorns (1/4 teaspoon), Garlic (4 clove), Cumin Seeds (1/4 teaspoon) in Vegetable Oil (1 cup) over the slowest fire for around 5 minutes.
Cook 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 Chili Powder (5 tablespoon) 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 Chili Powder (2 tablespoon), Toasted White Sesame Seeds (1 tablespoon), and Sichuan Peppercorns (1/4 teaspoon) in the bowl.
Pour in the remaining half of the oil again.
The red oil will turn bright red after 24 hours. Keep the chili oil in air-tight container and this can be kept up to one month in room temperature. Enjoy!