1. Beat 4 chai eggs into a bowl.
2. Beat into egg liquid.
3. The amount of pork and celery stuffing is right.
4. Brush the nonstick pan with a thin layer of oil.
5. Pour the egg liquid cold oil into the pan and turn the pan to spread the egg liquid evenly on the bottom of the pan.
6. Fry the egg liquid over low heat to solidify. Turn off the fire.
7. Spread the meat filling on one side, and gently roll the meat filling with the egg crust with the help of a spatula.
8. Continue to roll up.
9. Roll it up, shovel it on the chopping board with a spatula, and use a knife to cut evenly two-finger wide sections.
10. Place it on the plate.
11. Boil an appropriate amount of water in the steamer and place it on the steamer.
12. Cover with plastic wrap and steam for 8 minutes. That's it.
13. Decorate with cherry tomatoes.
14. Finished product.
15. Dip it in your favorite sauces such as chili vinegar or chili ketchup.
