1. Cut beef shank into 3-4 cm cubes. Blanch beef shank in boiling water for 5 minutes, then drain and rinse thoroughly to remove impurities.
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2. Slice ginger, roughly chop 50g scallions into 5cm segments, and smash garlic cloves.
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3. Heat cooking oil in a large pot or Dutch oven over medium heat. Add sliced ginger, chopped scallions, smashed garlic, star anise, bay leaf, cinnamon stick, dried chili, and Sichuan peppercorn. Sauté until fragrant, about 2 minutes.
