This seasoning appears in so many Chinese dishes and is impossible to tolerate due to it containing large amounts of cinnamon and cloves. But if you are patient and have either a good pestle and mortar, a coffee grinder or a pepper mill, you can make your own alternative which does work, more or less!
2 teaspoons peppercorns
8 star anise
1 tablespoon fennel seeds
1 tablespoon coriander seeds
a pinch (about 1/4 of a teaspoon maximum) of cumin seeds
1. in a non-stick frying pan (without any oil), toss all the seeds gently for about 3 minutes over a low heat to begin to release some of the fragrances
2. transfer the warm seeds to your grinder/mill/pestle and grind until fine.
3. when finely ground, tip carefully into a small jar and fasten with an airtight lid. Should keep for several months.