Ingredients
500 g beef shank (about 1 lb), 200 g cucumber.
Seasonings
Scallion sections, ginger slices, minced garlic, five-spice powder, salt, MSG, soy sauce, rice vinegar, and sesame oil, each to taste.
Steps
1. Wash the beef shank, place it in a pot of water, add scallion segments, ginger slices, five-spice powder, salt, soy sauce, and MSG, bring to a boil, then simmer over low heat for 1.5 hours until the beef can be pierced easily with a bamboo skewer, remove and let cool.
2. Wash the cucumber, peel it, and cut into diamond-shaped pieces; slice the cooked beef shank into large pieces.
3. Place the cucumber and beef shank in a bowl, add salt, soy sauce, rice vinegar, and sesame oil, toss to combine, then transfer to a serving plate and serve.