Ingredients
Beef shank, as needed.
Seasonings
Old brine, Sichuan peppercorns, star anise, bay leaves, dried red chili peppers, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, scallions, and ginger, each to taste.
Instructions
1. Wash Sichuan peppercorns, star anise, bay leaves, and dried chili peppers, then place them in a tea bag or spice pouch; slice the ginger; tie the green onions into a knot.
2. Add the beef shank to cold water with scallion sections and ginger slices, bring to a boil over high heat; add some Shaoxing wine, continue boiling until the alcohol smell dissipates, then remove the beef shank and rinse off any foam with fresh water.
3. Place the beef shank in the pot, add the reserved master stock and spice bundle; add light soy sauce and rock sugar to taste, then add enough water to just cover the ingredients.
4. Bring to a boil over high heat, then reduce to medium-low heat and cook for about 30-40 minutes before turning off the heat; let the beef shank continue to soak in the braising liquid, then remove and slice once cooled—serve immediately. Note: After braising the beef, bring the liquid to a boil again, strain it, let it cool, then seal and refrigerate; it can be reused next time, as the marinade becomes more flavorful with each use.