1. Soak glutinous rice overnight, chop the meat,
2. Add 1 / 2 egg white, salt, monosodium glutamate, pepper and starch. Stir in one direction;
3. Cut the celery stem into small grains, and mix with the pork stuffing;
4. Squeeze the meat into balls and roll around the glutinous rice to make the outer layer covered with glutinous rice;
5. Put it on a plate, then put it in a steamer, and heat for 20 minutes.