Coarsely crush the sichuan pepper in a mortar. Place in a jar with chili powder and flakes, sesame seeds and the five spice powder.

Heat the oil to about 150 degrees Celsius. Pour about half of the oil directly over the chili mixture and stir well.

Let the remaining oil cool down for 2 minutes and then pour in as well. Stir everything well again and allow to cool before sealing. Let it steep for another 1-2 days for the best taste.