1Rinse the Beef shank thoroughly. Place the Beef shank in a large pot with enough cold Water to cover. Bring to a boil, then blanch for 5 minutes to remove impurities. Skim off any foam, then drain the Beef shank and rinse under cold water.
2Return the blanched Beef shank to a clean large pot. Add 2000g Water, 50g Shaoxing wine, 40g Light soy sauce, 20g Dark soy sauce, 5g Star anise, 30g sliced Ginger, 30g Scallion sections, 5g Sichuan peppercorn, 10g Dried chili, and 10g Salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the Beef shank is tender but still firm.
3Once cooked, remove the Beef shank from the braising liquid and let it cool completely to room temperature. Reserve the braising liquid for other uses if desired. Once cool, wrap the Beef shank tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up.
