1. Soak the snow clam paste in water, remove the impurities and add water to the pot to make it soft; cut the ham into small pieces and add the soup to soak.
2. Crab meat, snow clam paste, ham above the soup is slightly boiled, seasoned and beaten for later; broccoli washed and cut into pieces and blanched.
3. Beat the egg white until it bubbles, remove the egg bubbles and fry them over low heat to form the egg skin; remove the celery leaves from the water and tear into small silk.
4. Wrap the snow clam paste and crab meat on the egg skin, tie the celery shreds into a pomegranate bun, steam it in a steamer, and finally drizzle with the glass broth, and serve with broccoli.