INGREDIENTS

INSTRUCTIONS

1. Remove string and rinse sausage links in cold water.
2. Place sausages in a shallow heatproof dish and steam on a rack until
translucent (15 to 20 minutes). See pages 33 and 831.
3. Drain and let cool. Slice diagonally in thin ovals.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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