Step 1

Slice the beef shank into 4 to 5-inch pieces. Place in a medium pot along with the ginger slices, and cover with water. Bring to a boil, and boil for 30 seconds. Drain, rinse the beef, and clean the pot. Discard the ginger slices.

Step 2

Add the beef back to the clean pot, and add the rock sugar, cinnamon stick, bay leaf, star anise, dried tangerine peel, cloves, Sichuan peppercorns, white or black peppercorns, garlic, scallions, Shaoxing wine, light soy sauce, and dark soy sauce.

Step 3

Cover with 4 cups of water. If the beef isn’t covered, add a little more water. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 1 hour, or until fork tender but still firm (the beef shouldn’t be fall-apart tender). Remove the beef from the pot, and allow to cool at room temperature. Cover and chill in the refrigerator until cooled completely (at least 2 hours or overnight).

Step 4

Cook the scallion pancake in oil until crisp on both sides (follow package instructions). Meanwhile, thinly slice the beef and prepare your cucumber, scallions, and cilantro (if using).

Step 5

Spread some hoisin sauce on each pancake, and add the scallion, cilantro, and a layer of beef. Then add the cucumber. Roll the scallion pancake tightly, and slice the roll in half. Repeat with the remaining pancakes and serve!