In a pot, add oil and heat on medium (300°F/176°C).
Add bay leaves, star anise, cinnamon and sichuan peppers.
Reduce the heat to medium-low (250°F/121°C)
Infuse the oil with the spices; let soak for 30-60 minutes (I recommend 60 min for stronger flavor).
Discard the spices. Turn the heat to off.
Add red pepper flakes and salt (ajdust to your liking). Let it sit for 10 minutes and then gently stir.
Transfer chili oil to a airtight container.