Separate the pods of star anise. Remove any black seeds and stems from the Sichuan pepper.
Put all the spices into a cool pan, toast over medium-low heat until fragrant (The colour of the fennel seeds darkens a little and you’d hear some popping sound). Remove from the pan and leave to cool completely.
Add toasted spices to a spice grinder (or a mini blender). Mill until fine powder appears.
Pass through a fine sieve to remove any remaining bits.
Store the powder in an airtight jar away from direct sunlight. It can be used for up to a year (or longer if its aroma stays strong).
For the usage of five spice powder, please see suggestions in the post above.
Homemade Five Spice Powder (五香粉) by Red House Spice