A savory and aromatic dish of tender beef shank braised with ginger, spices, and daikon radish, garnished with scallion and chili for flavor and color.
1. In a large pot, add the beef shank, ginger slices, and Shaoxing wine. Add cold water and bring to a boil, then drain and rinse the beef thoroughly to remove impurities.
2. In a clean pot, heat the oil over medium heat. Add ginger, garlic, and scallion whites. Stir-fry until fragrant.
3. Add the beef back along with soy sauce, dark soy sauce, Shaoxing wine, and oyster sauce. Stir well to coat the beef.
4. Pour in enough water to just cover the beef. Add the dried chilies, cardamom, star anise, Sichuan peppercorns, and rock sugar. Bring to a light boil, then taste and adjust seasoning with salt if needed.
5. Cover the pot, reduce to low heat and simmer for about 2 hours, until the beef is tender.
6. Add in the daikon cubes. Cover and cook for another 15–20 minutes, or until the radish is soft.
7. Garnish with scallion greens and chopped red chili peppers. Serve hot.
