Taiwanese-Style Beef Rolls With Beef Cheeks

• Place beef in large pot and add water to cover by about 3 in (8 cm). Bring to a boil over high heat; reduce heat and boil for 5 minutes, skimming off any scum that rises to the top. Drain and rinse well under cold running water; drain again. Clean pot and return meat to pot.
• Enclose cinnamon stick, bay leaf, star anise, tangerine peel, cloves, Sichuan peppercorns, white peppercorns and ginger in cheesecloth bundle or spice infuser. Add to pot along with large green onions, wine, light soy sauce, dark soy sauce and sugar. Add just enough water to cover beef. Bring to a boil over high heat. Cover, reduce heat to low and simmer for 2½ hours, checking occasionally and replenishing water as necessary, until beef is fork-tender. Remove spice bundle and green onions and discard. Cover and keep warm.

Pancake Dough

• Meanwhile, combine flour, water, yeast and oil in bowl. Mix until all flour is incorporated and dough forms a rough ball. Cover and let rest for 30 minutes.
• Knead dough on clean surface without adding any flour, just until it forms a smooth ball. Roll into log and cut into 6 equal pieces. Roll each into a ball and place on baking sheet, spacing them apart. Cover and let rest for 1 hour.

Pancake Filling

• Combine flour and salt in heatproof bowl. Heat oil over medium in small saucepan to 350°F. Pour over flour mixture and stir well to combine. Set aside.
• Using a rolling pin and working with one ball of dough at a time, roll out on clean surface into an 8-in (20-cm) circle. Brush with one-sixth of the pancake filling and sprinkle evenly with green onions. Make a cut from the centre to the edge of the circle. Starting at one cut edge, roll the dough to form a cone shape and enclose the filling. Wrap the end point around the cone and pinch to seal. Holding the cone in one hand, press your other thumb into the centre of the cone to push down filling. Then, using the same thumb, working around the top outer rim of the cone, tuck the outside edge into the centre of the cone. Continue all the way around the cone to enclose the filling. Place the cone with the wide end down on the counter and flatten it with the palm of your hand into a disk shape. Return to baking sheet, cover and continue with remaining dough balls and filling, keeping track of the order they were shaped in.
• Heat heavy skillet over medium heat and brush lightly with oil. Roll out first disk on clean work surface into an 8-in (20-cm) circle. Add to hot pan and cook for about 2 to 3 minutes, flipping twice and pressing down with spatula each time you flip, just until pancake is opaque and has golden spots on both sides but is still flexible. Transfer to plate, stacking pancakes as they are made, and cover with kitchen towel.
• Transfer beef to cutting board with slotted spoon and cut across the grain into thin slices. Spread pancakes with hoisin sauce and place beef on one side. Top with cucumber, green onions and cilantro, then roll up and serve.