1. Soak the wood ear fungus in water overnight to soften.

2. Prepare the fish maw by steaming it for half an hour, then place it in ice water and refrigerate for 24 hours.3. Cut the pork tenderloin and fish maw into pieces, blanching them (add some ginger and to remove any gamey smell).4. Put the blanched fish maw and pork tenderloin along with other ingredients in a casserole, cover it, and simmer for 3 hours on low heat.

5. Season to taste before serving.TipThe longer you simmer, the better the flavor.

Place the blanched fish maw and pork brisket with other ingredients in a ceramic jar.Cover and simmer on low heat for 3 hours.