First, take your ground lup cheong sausage, minced ginger, minced shallots and mirin, reduce ingredients over low heat till liquid is almost all reduced, it should have a thick paste consistency, set aside and allow to cool down.
Second, heat up the salad oil over medium heat and add the whole black pepper, whole coriander, achiote seeds, star anise and Szechuan peppercorns, steep these ingredients into hot the oil for about 15-20 minutes.
Take all the remaining dry ingredients (kochukaru, crushed red pepper flakes, bay leaf, fennel pollen, Harissa, Chinese 5-Spice and spread out on the bottom of a large stainless steel mixing bowl.
After the oil has reached around 350 degrees take a strainer and carefully pour hot oil over dry ingredients through the strainer making sure to catch all the ingredients that have been steeping in the hot oil, repeat process till all off the oil has been distributed over the dry ingredients that were in the mixing bowl.
Discard of the ingredients that have were steeping in hot oil.
Using a wooden spoon thoroughly mix the hot oil and dry ingredient mixture till incorporated.
Only after the hot oil mixture has cooled down can you now add the wet lup cheong mixture keep folding in till thoroughly mixed, now finally add the fried garlic and mix one more time.