While your oil is heating, prepare all your ingredients and place them in a clean sterilized airtight container with a lid. (make sure your jar can hold around 2 cups of liquid to leave room for when the oil bubble ups)
Add your 3/4 bouillon cube to the oil, and mix until dissolved.
Check the temperature of the oil with a thermometer, once it reaches 110°C-120°C slowly and carefully pour hot oil over the ingredients in the jar. Be very careful here the mixture will bubble up.
Let cool, close, and store in your fridge for 2-3 weeks.
Notes
If you don't have a thermometer a way you know when the oil is ready is to test it with some of the minced garlic. If it bubbles it's ready.