>>753414
https://www.chinasichuanfood.com/how-to-make-chinese-red-oil/
Everyone makes theirs a bit differently, I omit sesame seeds because they're a common allergen and you can always garnish with them, Chinese cinnamon is sold as "cassia" in Australia, it's cheaper and comes in the pho mix bags from your local Chinese store.

There's also no real reason you can't fry particular spices separately in order to strain them, specifically black cardamom and cloves because if someone gets a whole clove they're going to have a bad time