How to cook Silver Shank เอ็นแก้ว
Bouncy, springy and crunchy with no fat.
Steps
- Cut 3–4 cm pieces, blanch in boiling water 3 minutes and rinse off the scum.
- Cover with spiced stock.
- Simmer low 3 hours, or pressure-cook 45–60 minutes.
- Done when a fork slides through and the tendon is translucent and soft.
- Cut bite-size and serve in noodle soup.
Tip: Tendony shank needs time – if it still crunches, give it another 30 minutes. Blanching first keeps the broth clear.