Yield: 4 Servings
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, .