Wash and soak 2 cups of dried chili peppers in a bowl for 15 minutes.
Peel 2 whole garlic.
Slice an onion (small).
Half a bunch of green onion.
Then, put the peeled garlic cloves into a chopper. Chop them until it's small. Don't need to be fine.
Next, put the soaked dried chili peppers into a chopper. Chop them until it's small. The same don't need to be fine.
After that, heat up 2 cups of vegetable oil.
Until it reaches around 350F. You can use a wooden chopstick to test if the oil is hot enough. When you see little bubbles around the chopstick, the oil is hot enough.
Slowly put onion and green onion into the hot oil. (Be careful it will overflow when you put onion, green onion, ginger and other spices into hot oil. I suggest to turn off the fire or to very low when you add them.)
Add 6 slices of ginger, 4 pieces of star anise, 4 bay leaves and ½ tablespoon of Sichuan peppercorns. (You can adjust the amount of peppercorns according to your spiciness.) Let it cook for 15 minutes, so the fragrance will come out.
After that, remove all the spices and put on a plate.
The following, slowly add the minced garlic. Stir them once a while and let it cook for 5 minutes.
After, add the chopped chili peppers and let it cook for another 10 minutes.
Lastly, add 2 tablespoons salt, 1 tablespoon sugar and 3 tablespoons soy sauce. Keep stirring them until the salt and sugar is melted. Let it cook for another couple minutes after pouring soy sauce. (Be careful when pouring soy sauce, it may overflow. Turn the fire very low or off when you add soy sauce.)