Chinese Beef Shank

Dry rub:
- salt
- "flower" pepper (花椒) powder

Ingredients:
- beef shanks (can fill it up, as it shrinks a lot when it cooks).
- oil
- ginger slices
- green onions
- star anise
- spice pouch
- sherry wine
- dark soy sauce 3T
- light soy sauce 1/4 cup
- 5-spice powder
- rock sugar
- water (less than 1 cup)

Marinate shanks with dry rub overnight.

Put some oil in IP, sauté ginger, green onions, and star anise.

Add meat and everything else.

High pressure 36 minutes, full natural release.

Cool and chill in liquid, to intensify flavour.

Freeze leftover sauce.

Reference:

https://www.angelwongskitchen.com/taiwanese-braised-beef-shank.html