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We hope you got insight from reading it, now let's go back to beef shank & rice cake soup 牛腱年糕汤 recipe. You can have beef shank & rice cake soup 牛腱年糕汤 using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Beef shank & rice cake soup 牛腱年糕汤:
- Prepare 1 of beef shank.
- You need 2 cups of frozen rice cake.
- Prepare 1 cup of mung bean sprouts.
- Use 2 cups of sliced dakon raddish.
- You need 4 of shiitake dried mushroom.
- You need 1 of green chilli, optional.
- Provide 1 slice of prosciutto.
- Provide 2 tsp of fish sauce.
- Prepare of Salt.
- Prepare 2 tsp of sesame oil.
Instructions to make Beef shank & rice cake soup 牛腱年糕汤:
- Pressure cook beef shank for 20 minutes in 2 quarts of water. Flavor pack is 1 cinnamon stick, 5 ansie stars, 1 onion, 3 bay leaves, 1 tsp of each (fennal, dill, coriander seeds)..
- Release pressure by allowing cold tap water running on the lid. Take out beef shank and cool down to room temperature before slicing..
- In a regular pot, pour half beef broth in. Add raddish, mushroom and sliced beef. Bring it to a boil and reduce to simmer for 15 minutes..
- Add rice cake, bean sprouts and cook for another 2 minutes. Season with fish sauce and salt..
- Transfer cooked soup into a stone pot and heat up the pot until boiling. Turn off the stove and top with sliced chili and half slice of prosciutto before serving..
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