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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Sichuan peppercorns
- 1 3/4 tsp. angelica (root)
- 5 whole star anise
- 3 grams cinnamon sticks (whole)
- 1 liter rice wine
- 1 liter soy sauce
- 20 grams rock sugar
- 1 Tbsp. doubanjiang (Pixian)
- 5 garlic cloves (peeled)
- 2 beef shanks (boneless, about 2 pounds|900 grams)
- 2 scallions (cut into 3-inch lengths)
- 1 piece ginger
- 125 grams all-purpose flour
- 125 grams bread flour
- 2 1/2 tsp. granulated sugar
- 2 tsp. kosher salt
- 1 1/4 tsp. ground white pepper
- 1 tsp. freshly ground black pepper
- 100 grams hot water
- 4 scallions (thinly sliced)
- 6 tsp. pork lard
- 125 mL canola oil (plus more for greasing)
- 1/2 cup mian (tian, jiang, sweet bean sauce)
- 2 Persian cucumbers (julienned)
- Japanese Mayonnaise (for squirting on the pancake)
- chili oil
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