My most recent batch I did the “slow infusion” strategy, but not with highly controlled temperature. I like it more than the hot splash. Better flavor outcome,

My most recent batch I did the “slow infusion” strategy, but not with highly controlled temperature. I like it more than the hot splash. Better flavor outcome, easier overall since you don’t need to pour super hot oil anywhere. I use a bunch of stuff - erjintao, red lantern, gochugaru, green onion whites, garlic, star anise (not much), cassia bark/cinnamon, bay leaf, of course Sichuan pepper corn. Toast the toastable spices in a pan and grind before starting the infusion. I keep the temperature below the point where the garlic & green onion bubble / burn instead of monitoring with a thermometer. After infusing the spices at higher heat, I reduce heat to a tasteable level so I can mix in MSG, salt, and sugar to taste to complete the balance. I use 50% caiziyou, 50% peanut oil.