Heat oil in a medium saucepan over medium heat

Once the oil is hot add shallots to the pan and cook, stirring frequently, until golden brown (about 5 minutes) then remove from pan and place on a paper towel-lined plate

Add the sliced garlic to the skillet and cook, stirring frequently, until golden (about 3 minutes) then remove from the pan and add to the paper towel-lined plate

Add the white parts of the green onion, garlic cloves, ginger, peppercorns, star anise, cinnamon stick, bay leaf, and cardamom, and gently simmer for about 5 minutes careful that none of the contents burn

Turn off the heat and cover the saucepan and allow the contents to sit for 1 hour

In a heat-safe bowl combine the Sichuan chili flakes, coconut sugar, umami seasoning, and salt

Pour the infused oil through a fine mesh strainer over the chili mixture

Break up the crispy garlic pieces and add them to the crispy chili mixture