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The ingredients needed to cook Beef shank & rice cake soup 牛腱年糕汤:
- Provide 1 beef shank
- You need 2 cups frozen rice cake
- Provide 1 cup mung bean sprouts
- Get 2 cups sliced dakon raddish
- Provide 4 shiitake dried mushroom
- Take 1 green chilli, optional
- Take 1 slice prosciutto
- Take 2 tsp fish sauce
- Use Salt
- Take 2 tsp sesame oil
Steps 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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