1. Materials: old Venetian blinds, minced meat, shrimps, mushrooms, winter bamboo shoots
2. Cut mushrooms and bamboo shoots into small pieces and blanch. (don't cut the mushrooms too small. I cut them too small. It's difficult to squeeze the water out of the back.)
3. Dry the boiled mushrooms and winter bamboo shoots and chop them into small pieces
4. Chop the shrimps into mud, and minced meat, vegetables, add cooking wine, salt, pepper, a little sugar, onion, stir in one direction
5. Blanch the blinds in water (boiling water can remove the beany smell)
6. Cut the blinds into the desired length and serve minced meat at one end. (I'm a half cut shutter)
7. Roll it up to the end (roll tightly at the beginning and try not to have any gap. Don't break the blinds
8. Roll up the Venetian roll with the mouth down, steam in a high heat for 10-15 minutes, then cut into sections. (after the Venetian roll is steamed, there will be soup in the plate, and it will be better to pour the soup when eating. Or you can cut it into pieces and then put it into the pot with broth. )