1-Getting started with Taiwanese Beef Rolls: First, slice the beef shank thinly and pre-boil it with the ginger slices for 30 seconds to remove impurities. Once done, drain, rinse the beef, and clean the pot before returning the beef to the pot.

2-Add braising ingredients: Next, add all the remaining braising ingredients including the rock sugar, cinnamon stick, bay leaf, star anise, dried tangerine peel, Sichuan peppercorns, white or black peppercorns, smashed garlic, scallions cut into large pieces, Shaoxing wine, light soy sauce, dark soy sauce, and 4 cups of water (more if needed to submerge the beef). Bring everything to a boil, then cover and simmer for 1 hour until the beef is fork-tender but still firm enough to slice.

3-Cool and chill the beef: After cooking, remove the beef, let it cool, and chill it uncovered for at least 2 hours, preferably overnight, for easier slicing.

4-Cook the scallion pancakes and slice beef: To finish, cook the scallion pancakes in neutral oil until they’re crispy, then thinly slice the chilled beef.

5-Assemble the rolls: Assemble the rolls by spreading 2-3 tablespoons of hoisin sauce on each pancake, layering with the chopped scallions, optional chopped cilantro, sliced beef, and julienned cucumber. For the final step, roll everything tightly, slice in half, and serve immediately.