In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
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Question: Clean beef shank and pad dry with paper towel. Rubbed 1/8 tsp salt and pepper on the Shank. High up the oil. Pan sear the Beef Shank in high heat for about 2 mins. Make sure the sear all sides of the Shank., Pan sear the Patty Pan Squash for a minute also in high heat using the same pan. Add more oil if needed., Place Ginger root, small Taros or potatoes, Beef Shank and the rest of the ingredients except the Patty Pan Squash and half of the Leek into pot in that order. You can use any kind of the pot. The thicker heavier the better. I use clay pot that really keep heat and flavor of the food very well. If you choose to use Crock pot or electric Pressure Cooker, it'd be even easier. But cook time will be different., Bring to boil in high heat, cover pot and simmer 3 hours, Add the Patty Pan Squash cover and cook for 15 mins also until they are tender, add more liquid if needed, Mix in the remaining half leek or green onion and cheese, Plate or Serve directly in Pot. 2-4 Servings. (The 1st 2 steps of pan searing are optional)

Answer: also, salt, freshly grounded pepper, Pan, leeks, ginger root, Black Tea, Soy Sauce, Worcestershire sauce, Onion, Anise, whole pepper, chili pepper, sugar, tomato paste, cheese

Question: Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone., This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone., Spread each chop out in the shape of a butterfly., Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver., Pound until each flap is an even 1/4-inch thick., Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil., Place the pounded pork chops in a wide, shallow dish and pour the marinade over them., Marinate in the refrigerator, turning occasionally, for 2 hours., When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees., While the oil is heating, remove pork chops from the marinade and shake off liquid., Dredge chops in flour, making sure to cover all spots of the meat and bone., Then dip the chops in the beaten egg, and let the excess egg drip off., Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone., When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches)., Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether., Remove and drain on paper towels., While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil., (Make sure the salad has a light taste of the sesame oil; if not, add a little more.), Season with salt., Place each chop on a large dinner plate and season with coarse salt., Strew each chop with the watercress salad and serve immediately., *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp., They are available at Japanese groceries.

Answer: pork chops, rice-wine vinegar, soy sauce, sugar, sesame oil, peanut oil, Flour, jumbo egg, panko crumbs, watercress leaves, tomato, scallion, mung bean sprouts, rice-wine vinegar, sesame oil, salt

Question: Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Answer:
egg whites, sugar, lemon