Soak the fish maw, sea cucumber, and scallops in water overnight. This helps to soften them.

Cut the abalone and conch into bite-sized pieces.

Soak the vermicelli in water until softened.

Combine all ingredients in a large pot and add enough water to cover them.

Bring to a boil, then reduce heat and simmer for 180 minutes, or until all ingredients are tender.

If the sauce is not thick enough, make a slurry with 1 tsp cornstarch and 1 tbsp water. Add to the pot and stir until thickened.

Arrange the vermicelli on the bottom of a serving plate.

Place the other ingredients on top of the vermicelli.

Pour the sauce over the ingredients.

Serve hot.