1Blanch the pork bones and chicken carcass.
2Boil the 4 litres of water in a pot. Add the ginger, garlic, pork bones, chicken carcass and dried whelk.
3Boil on high heat for 30 mins. Add the shiitake mushrooms. Lower the heat and continue to boil for another 30 mins. Add the dried scallops and boil for another hour.
4Strain the stock, reserving the mushrooms, scallops and liquid. Transfer stock to a pot and set aside.
5Boil water in a separate pot. Add the fish maw and boil for 5 mins.
6Remove the fish maw and rinse. Discard the water.
7Cut the fish maw into bite-size pieces.
8Bring the stock to a boil. Add the fish maw. Bring it to a boil again.
9Add the light soya sauce, salt, brandy, crab meat, mushrooms and scallops. Bring to a boil.
10Stir in the cornflour mixture.
11Bring to a boil again. Serve hot with a dash of pepper.