Slice the ginger into 5-8 pieces. Cut the scallions into 2-3 inch chunks.
Combine the oil, garlic, ginger, cinnamon, and scallions in a pot. Simmer to infuse the oil for 20 minutes.
Meanwhile, combine the red pepper flakes, star anise, and Sichuan
peppercorn.
Pour the oil, through a sieve (or pick out the ginger/garlic/scallions with a
slotted spoon), into the pepper mixture. Let the chili oil sit to cool for at least one hour. Pour the oil into a jar for future use.
