1. Ingredients: 500 grams of pork filling, 400 grams of celery, 60 grams of dried black fungus, appropriate amounts of green onion and ginger, appropriate amounts of salt, monosodium glutamate, and five-spice powder, appropriate amounts of cooking wine, sesame oil, and soy sauce.

2. Remove the roots of the celery, rinse it, and soak it for about 10 minutes. Then carefully check whether there is any soil hidden in the crevices of the celery. It is best to use your hands to smooth the celery stalk.

3. Empty the washed celery with water. It is best to grasp it neatly and shake it. Then put it on the cutting board in batches and cut it into small sections of about 5 mm. stand-by.

4. Soak the fungus in water 2 hours in advance. After soaking, rub it with your hands, wash it, empty the water, place it on the cutting board, and cut it into small pieces. The smaller the better. Wash the onions and ginger and chop them into small pieces.

5. Add a spoonful (about 150 ml) of water to the meat filling, stir it, and then add salt, five-spice powder (or thirteen spices), monosodium glutamate, soy sauce, and cooking wine.

6. Then stir in one direction. After stirring evenly, add a spoonful of water (about 100 ml), then add an appropriate amount of sesame oil, and continue stirring until it becomes sticky.

7. Then put the chopped green onion, ginger, fungus, and celery on the meat filling, and then stir evenly in the original stirring direction.