In a large saucepan over medium-high heat, bring the oil to 350°F and fry the garlic and shallots all at once. The temp will drop, but keep at 225°F until a deep golden brown (See Note 3). Remove from oil, drain on paper towel lined plate. Set aside.

To same saucepan with hot oil add the next 9 ingredients (using no heat) and steep spices for 1 hour, uncovered.

Turn heat up to medium-high to reach 350°F again.

While oil is heating up: to a large heat proof bowl add the Sichuan chili flakes, sesame seeds, sugar and salt, stir to combine. Set aside.

Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.

Cool to room temperature and stir in the soy sauce, black vinegar and crispy fried garlic and shallots. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.