How to make it
Mix 180g Abalone Sauce with the soaking water of mushroom (~300ml). Add in mushroom and 2 slices of ginger and steam for 60 minutes. Drain and set aside.
Heat oil in medium heat, saute the ginger and green onion.
Add in abalone and mushroom, stir fry well. Pour in Huadiao wine and then add in all the remaining seasoning and cook for 1 minute over low heat.
Add in fish maw and bring to boil. Mix the corn starch and water, add into the pan and cook until the sauce is thickened.