Taiwanese Scallion Pancake Beef Rolls

Cut the beef shank into 4- to 5-inch pieces. Place it in a medium pot with the ginger slices and enough water to cover. Bring to a boil and cook for 30 seconds to remove impurities, then drain, rinse the beef, and wash out the pot.

Return the cleaned beef to the pot. Add the rock sugar, cassia cinnamon stick, bay leaf, star anise, dried tangerine peel, whole cloves, Sichuan peppercorns, white or black peppercorns, garlic, scallions, Shaoxing wine, light soy sauce, and dark soy sauce.

Pour in 4 cups of water, adding a little more if needed so the beef is just covered. Bring to a boil, reduce to a gentle simmer, cover, and cook for about 1 hour, or until the beef is fork-tender but still holds its shape. Transfer the beef to a plate, cool to room temperature, then refrigerate for at least 2 hours or overnight until fully chilled.

When ready to serve, cook the scallion pancakes in a lightly oiled skillet according to the package directions until crisp and golden on both sides. Thinly slice the chilled beef, and cut the cucumber into thin matchsticks. Slice the extra scallions and chop the cilantro if using.