Clean the beef shank, cut the daikon and carrot into large chunks, halve the onion, peel the garlic, and wash and tie the green onions into a knot for later use.

Prepare a pot of cold water (enough to cover the beef), add the beef, and bring to a boil over medium-high heat. Once boiling, continue to cook for 3 minutes, then turn off the heat. Remove the beef and rinse under cold water to clean off any impurities.

Let the beef cool until it is not too hot to handle, then cut it into slices or chunks.

Prepare a spice bag by placing the ginger slices, bay leaves, star anise, and Sichuan peppercorns inside, then seal the bag.

In a large pot, add the beef, daikon, carrot, onion, garlic, spice bag, green onions, rice wine, and water (less water for a richer soup, more water for a lighter soup). Place the entire pot in the rice cooker, add two cups of water to the outer pot, and turn on the switch. Once the switch pops up, let it sit for 20 minutes, then add two more cups of water to the outer pot and continue cooking.

Remove the spice bag and green onions and discard them. Add salt to taste before serving.