On fourth day, gut and clean abalone and sea cucumber, clean shark fins. For all ingredients, add rice wine, ginger and spring onion, bring to the boil and simmer 5 minutes, then leave to stand another 24 hours.
第四日鮑魚、海參沙腸洗淨，魚翅整理後，加入米酒、薑、蔥再煮五分鐘至水滾開，然後放置廿四小時，即可備用。