Hello, I am Clara. Today, I’m gonna show you how to make beef shank & rice cake soup 牛腱年糕汤 recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Beef shank & rice cake soup 牛腱年糕汤 Recipe
Beef shank & rice cake soup 牛腱年糕汤 is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Beef shank & rice cake soup 牛腱年糕汤 is something that I have loved my entire life. They are nice and they look fantastic.
To be with this recipe, we must prepare a few ingredients. 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 make Beef shank & rice cake soup 牛腱年糕汤:
- Make ready 1 beef shank
- Get 2 cups frozen rice cake
- Prepare 1 cup mung bean sprouts
- Take 2 cups sliced dakon raddish
- Prepare 4 shiitake dried mushroom
- Get 1 green chilli, optional
- Prepare 1 slice prosciutto
- Take 2 tsp fish sauce
- Prepare Salt
- Make ready 2 tsp 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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