Begin by slicing the boneless beef shank into 4-5 inch pieces. In a pot of boiling water, blanch the beef slices along with fresh ginger for 30 seconds. After draining, rinse the beef pieces under cold water and set them aside.

In a new pot, add the blanched beef, rock sugar, ginger, spices, smashed garlic, and chopped scallions. Pour in the water along with the Shaoxing wine, light soy sauce, and dark soy sauce. Bring to a boil, then cover and simmer for about 1 hour.

Once braised, carefully remove the beef from the pot and allow it to cool slightly. For better slicing, refrigerate the beef for at least 2 hours or ideally overnight.

Heat a skillet over medium heat and add a drizzle of oil. Place the scallion pancakes in the pan and fry until golden brown and crispy on both sides, about 3-4 minutes per side.

Thinly slice the chilled beef against the grain. Lay a scallion pancake, spread hoisin sauce, add sliced beef, scallions, cucumber, and chopped cilantro. Roll tightly and slice in half.

Serve warm as an appetizer or main dish, with extra hoisin sauce for dipping. Refrigerate any leftovers tightly wrapped for up to 1 day.