To prepare the fish maw a day before, boil 2L water with spring onion, ginger, 40mL Chinese wine and shiitake.

Pour the boiled water into a container with dried fish maw.

Place in the fridge and soak ingredients for 24 hours

After 24 hours, separate shiitake and fish maw for later use and discard the rest

Remove the stem of shiitake and cut fish maw into desirable size.

Saute ginger, garlic and 20 g rock sugar until scented.

Add 350 mL water, 15 mL dark soy sauce, 30 mL oyster sauce and 0.5 teaspoon salt and mix well until boiled.

Add shiitake and cook for at least 30 minutes with low heat.

Add fish maw and cook for 10 more minutes with low heat.

Add vegetable of your choice and cook in the sauce before serving.