Put the red pepper flakes, chilli flakes, sesame seeds and MSG into a heatproof bowl.
Toast off the Sichuan peppercorns in a dry pan until fragrant, then crush in a spice grinder or pestle and mortar and add to the bowl.
Heat your oil to 180°C and carefully pour over the dry spices.
Leave to infuse for 10-20 mins.
Use straight away or pour into a sterilised jar and refrigerate. This will keep for up to 2 weeks in the fridge.
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The Sichuan doesn't have to be added, but it makes a great addition.
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