Blanch the beef shank in boiling water for about 5 minutes.

Drain and rinse the beef under cold water.

Heat oil in a large pot and sauté ginger, garlic, green onions, star anise, and cinnamon stick until fragrant.

Add beef, sauces, wine, sugar, and water, then bring to a boil.

Lower the heat and let it simmer for 1.5 to 2 hours until fork-tender.

Slice the beef thinly and set aside.

In a mixing bowl, combine flour and salt, and gradually add hot water while stirring to form a dough.

Knead the dough on a floured surface until smooth, then cover and let it rest for 30 minutes.

Divide the dough into portions and roll each into a thin circle.

Brush with oil, sprinkle with green onions, roll them up, and flatten back into circles.

Cook in a hot skillet with a bit of oil until golden and crispy on both sides.

Spread hoisin sauce onto each pancake, top with slices of beef, cucumber strips, and fresh cilantro.

Roll the pancakes tightly and slice them into bite-sized pieces.