Hi, I’m Jane. Today, we’re going to prepare beef shank & rice cake soup 牛腱年糕汤 recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really 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 popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. 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 get started with this particular recipe, we have to prepare a few components. You can have beef shank & rice cake soup 牛腱年糕汤 using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beef shank & rice cake soup 牛腱年糕汤:
- Make ready 1 beef shank
- Make ready 2 cups frozen rice cake
- Make ready 1 cup mung bean sprouts
- Prepare 2 cups sliced dakon raddish
- Get 4 shiitake dried mushroom
- Make ready 1 green chilli, optional
- Prepare 1 slice prosciutto
- Get 2 tsp fish sauce
- Make ready Salt
- Take 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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