Steps to Prepare Any-night-of-the-week Beef shank & rice cake soup 牛腱 年糕汤
Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Favorite Beef shank & rice cake soup 牛腱年糕汤. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Beef shank & rice cake soup 牛腱年糕汤, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef shank & rice cake soup 牛腱年糕汤 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef shank & rice cake soup 牛腱年糕汤 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular 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 can achieve it.
A must have warm comfort soup for cold season. Beef shank also called cross cut, is one of the most favorite cut I use for making soup and appetizers.
Ingredients and spices that need to be Prepare to make Beef shank & rice cake soup 牛腱年糕汤:
- 1 beef shank
- 2 cups frozen rice cake
- 1 cup mung bean sprouts
- 2 cups sliced dakon raddish
- 4 shiitake dried mushroom
- 1 green chilli, optional
- 1 slice prosciutto
- 2 tsp fish sauce
- Salt
- 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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