Rinse minced pork under running water; Drain it; Put it in a mixing bowl; Marinate with seasoning (1) for 30 minutes。
Rinse fish steaks; Pat-dry them with kitchen paper; Remove any bones with a pair of tweezers, and discard any skin; Slice them; Put them in a mixing bowl; Marinate with seasoning (2) for 30 minutes.
Discard any mixture of mixture of clay, ash, salt, quicklime and rice hulls of a preserved duck egg; Rinse, drain and shell it; Cut it into quarters.
Rinse, drain, peel and julienne ginger.
Rinse and drain coriander; Cut off any roots; Discard any wilted leaves; Cut it into sections.
Rinse straw mushrooms; Pat-dry them with kitchen paper; Scrape off any dirt with a vegetable knife.
Fill a deep wok with water; Bring to the boil over a high heat; Blanch the straw mushrooms for 1 minute; Remove and drain them; Turn off the heat.
Fill a stockpot with 2.5L water; Bring to the boil over a high heat; Add the minced pork, the straw mushrooms and the ginger; Bring to the boil over a high heat again; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 15 minutes; Add all the remaining ingredients, and bring to the boil over a high heat again; Stir seasoning (3) into the soup; Turn off the heat; Arrange the soup into serving bowls; Read to serve.