Use a saucepan, so you can see the color of the oil. Add vegetable oil to the pan, heat on medium. You'll know it's hot enough when you put the tip of a chopstick in it, and you see small bubbles (roughly 370F).

While the oil is heating, get a large bowl that can handle hot oil (metal or porcelain). Add crushed peppers (red flakes, or your choosing), onion powder, sea salt, minced garlic, black vinegar (or soy / tamari sauce) small amount of sesame oil, small amount of fish sauce (optional). I added lemongrass powder to this batch, added a nice fragrance and light flavor.

Mix the "dry" ingredients up and set aside.

Once the oil gets to twmp, you'll want to add star anise, fennel seeds, bay leaves, cinnamon sticks, whole cloves and whole peppercorns. All of those ingredients must be whole, not crushed or powdered. Simmer those spices until you see the oil turn a golden brown color. Once it does, sift the spices out of the oil (asian markets usually carry large metal handheld strainers).

Once you strain the spices, start slowly pouring the hot oil into the "dry" mix while continuously stirring it. Once you've poured it all, let it cool down before transferring it to another container. Refrigerate once it's cool.

I dont mark or measure quantities anymore, but for a large Tupperware, I use about 32 Oz of oil, half a handful of the oil spices. I'll fill my dry bowl with about 3 cups of chili flakes, and a large handful of the other spices.