2. Soak celery stalks in boiling water, then soak them in cold water, take them out and dry them, and tear each celery stalk into 4 sections for later use.
3. Chop chicken breast, shrimp, bamboo shoots, mushrooms and pork fat into small pieces, mix well, add pepper, seasoning, salt10g, sesame oil, egg white and wet starch, mix well to make stuffing, and divide into 24 portions for later use. Each portion is made of a piece of chicken skin, wrapped in pomegranate shape, tied with celery stalks, decorated with crab roe, placed on a plate, steamed in a steamer for 8 minutes, taken out, moistened with chicken juice to make a white sauce, and poured on it.