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Cut beef shanks into 5cm cube and leave
it in cold water. Remove the fats and vein in beef shanks. Leave some
cuts on the beef. Put it in 4 cups of water and boil it.
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After beef shank is cooked, remove the
oil on the surface. Separate the beef shank and the soup and leave it
cool.
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Peel and cut pear into small pieces and
mashed it. Cut spring onion, garlic into small pieces. Combine all
ingredients for source.
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Place beef shank on a deep skillet. Add
in 2/3 of source in step 3 and 2 cup of the soup from step 2.
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Cook it with low heat until the beef is
soft and tender.
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Cut carrot, radish into 3cm cubes and
mushroom into 4 pcs each.
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When the beef is soft and tender, add
in carrot, radish and mushroom. Add in also the rest of source and
soup.
-
Close the lid and cook with low heat
for about 20 to 30 minutes.