Sundae

Method

1. 1 Wash the pig intestines thoroughly with salt, turn them inside out, and rinse well under cold water.
2. 2 Soak the vermicelli for 15 minutes, then cut it into short pieces; blanch the bean sprouts for 1 minute, drain them, and chop them finely along with the scallions.
3. 3 Mix pig's blood with glutinous rice that has been soaked for 4 hours, mashed tofu, vermicelli, bean sprouts, garlic, sesame oil, salt, and pepper.
4. 4 Stuff the mixture into the casings, tie them into 15 cm sections, and poke a few holes with a needle for air to escape.
5. 5 Steam over medium heat for 40 minutes; test with a toothpick – if no more juice comes out, it's cooked.
6. 6 Let cool for 10 minutes, then slice into rounds and dip in salt, pepper, and sesame oil.

With an appliance

• Pressure cooker 2 hr 10 min

  Replace step 5: place the sausage on the rack, steam under low pressure for 22 minutes, then release the pressure naturally for 10 minutes to prevent the casing from bursting; step 6 remains unchanged.