Mince garlic and set aside. Measure all the spices in small bowls and set aside. Prepping and measuring the spices beforehand will help make it easier to make the chili oil. Timing and heat control is important for this recipe.
Heat pot to high heat. Immediately add corn oil, star anise, sichuan peppercorn, crispy fried onion, and minced garlic before the oil gets hot. Mix in doubanjiang and soybean sauce. Then, stir.
Once the oil gets hot (takes around 5 minutes) and the garlic starts to slightly bubble and float to the top, turn heat to low. Be careful not to burn the garlic.
Add sichuan chili flakes and steamed bun and dumpling seasoning. Then, mix everything together. Stir often and cook on low heat for 30 minutes.
While cooking the chili oil, skim the yellow parts that float to the top and discard.
After 30 minutes of cooking, add Cuihong spicy chili powder seasoning and salt. Cook and mix together for another 5 minutes. Remember to continue to skim the yellow parts that float to the top.
Turn the heat off. Scoop out the star anise and lotus seeds with a ladle and discard. Add prickly ash oil and sesame seeds & mix. Once the chili oil is cooled, add to glass jars and store in room temperature for up to 1 year. Add this chili oil on your favorite dumplings, noodles, soups, or on everything! Hope you enjoy!