Chunky Bacon and Cucumber Salad (Sichuan 'Kai-Wei' Salad)

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1 tablespoon groundnut oil (peanut)

6 long dried chiles

2 teaspoons Sichuan peppercorns

1 star anise

3 1/2 ounces smoked bacon lardons (cut in 1/4-inch pieces)

1 medium red chile, seeded and finely chopped

1 tablespoon Shaohsing rice wine or dry sherry

2 tablespoons clear rice vinegar or cider vinegar

2 tablespoons toasted sesame oil

7 ounces cucumber, halved lengthwise, seeded, and sliced into 1/2-inch thick wedges

Pinch sea salt

1 to 2 pinches dried chile flakes

1 tablespoon lime juice

1 tablespoon chile oil

1 very small handful fresh cilantro leaves, roughly chopped

Dry-roasted peanuts, optional