Sear 1000 g beef shank in 30 g cooking oil in a slow cooker.
2
Add 2000 g water, 80 g soy sauce, 30 g dark soy sauce, 50 g Shaoxing wine, 50 g ginger, 30 g garlic, 20 g bay leaf, 5 g cinnamon stick, 5 g star anise, 3 g Sichuan peppercorns, 5 g chili, and 20 g rock sugar to the slow cooker.
3
Cook on low for 8 hours or high for 4 hours until beef is tender.
