Ingredients

  • 2 cinnamon sticks
  • 1 black cardamom pod
  • ½ tablespoon Sichuan peppercorns
  • 2 star anise
  • 8 cloves
  • 1 piece dried tangerine peel
  • 2 bay leaves
  • 1 teaspoon white or black peppercorns
  • 3 dried liquorice slices (甘草 - optional)
  • 1 whole nutmeg (optional)
  • 1 tablespoon fennel seeds (optional)
  • 2½ pounds beef shank (1.1 kg)
  • 3 slices ginger
  • ¼ cup Shaoxing wine
  • 5 cloves garlic
  • 4 scallions (cut into large pieces)
  • 15 grams rock sugar (can substitute with regular granulated sugar)
  • ¼ cup light soy sauce
  • 2 tablespoons dark soy sauce
  • About 4 cups water (or optionally, chicken, beef, or pork stock, enough to cover the beef)
  • Salt (to taste, we used about 1 teaspoon)