Beef shank & rice cake soup 牛腱年糕汤
Beef shank & rice cake soup 牛腱年糕汤

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, beef shank & rice cake soup 牛腱年糕汤. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Beef shank & rice cake soup 牛腱年糕汤 is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Beef shank & rice cake soup 牛腱年糕汤 is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook 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:
  1. Make ready 1 beef shank
  2. Get 2 cups frozen rice cake
  3. Prepare 1 cup mung bean sprouts
  4. Take 2 cups sliced dakon raddish
  5. Prepare 4 shiitake dried mushroom
  6. Take 1 green chilli, optional
  7. Make ready 1 slice prosciutto
  8. Get 2 tsp fish sauce
  9. Make ready Salt
  10. Get 2 tsp sesame oil
Steps to make Beef shank & rice cake soup 牛腱年糕汤:
  1. 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).
  2. Release pressure by allowing cold tap water running on the lid. Take out beef shank and cool down to room temperature before slicing.
  3. 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.
  4. Add rice cake, bean sprouts and cook for another 2 minutes. Season with fish sauce and salt.
  5. 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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