Chili Oil:

1. In a small-sized sauce pot, combine the neutral oil, rapeseed oil, garlic, shallot, star anise, black cardamom, and cinnamon. Set over medium heat until the oil reaches 250°F (121°C). Let cook, stirring occasionally, until the vegetables are very deeply browned but not burned, about 20-30 minutes. 
2. Carefully strain the mixture through a metal fine mesh strainer into a heat proof container. Discard the solids then pour the oil back to your sauce pot, set over medium heat, and bring up to 350°F (176°C). 
3. In a large-sized heat proof mixing bowl, combine the Sichuan chili flakes, ground Sichuan peppercorn, kosher salt, MSG, sugar, and toasted sesame seeds. Pour your hot oil into your bowl and immediately whisk to combine. Once homogenous, stir in Chinese black vinegar. Let cool until room temperature then store in an airtight container in the fridge until ready to use, or use immediately.