1. Steam fish maw for 5 minutes then soak in cold water, depending on the size of the fish maw, it would be best to soak overnight.
2. Heat frying pan and stir-fry ginger slices to release the aroma.
3. Add soup stock and Shaoxing wine.
4. Add prepared fish maw pieces and cook for 20 to 30 minutes. Depending on your preference of tenderness, the cooking time can be extended or reduced.
Add dark soy sauce, oyster sauce, and sugar to taste.