Rinse fried fish maw under running water; Soak it in water for 3 hours; Remove and drain it.
Rinse, drain and slice ginger.
Rinse and drain spring onion; Cut off any roots; Cut an half into sections; Chop the remaining.
Rinse lean pork under running water; Pat-dry with kitchen paper; Cut it into chunks; Put the lean pork in a mixing bowl; Marinate it with seasoning (1) for 30 minutes.
Fill a deep pan with water; Add the ginger and the spring onion sections; Bring to the boil over a high heat; Scald the fried fish maw all over in a colander with the boiling ginger and spring onion water for 10 minutes; Immediately remove it and rinse it under running water till cool; Drain it; Turn off the heat; Squeeze the water out of the fried fish maw; Cut it into dices.
Open cans of corn with a can opener for later use.
Rinse eggs under running water; Dry them with kitchen paper; Break them over a mixing bowl; Whisk the egg solution with a flat whisk.
Fill a stockpot with 1.5L water; Bring to the boil over a high heat; Add the fried fish maw and the lean pork; Bring to the boil over a high heat again; Pour the corn, including the liquid, into the pot; Bring to the boil over a high heat again; Turn to a medium heat; Cook over a medium heat until the soup has thickened; Gradually stir the egg solution into the soup; Stir seasoning (2) into the soup; Turn off the heat; Arrange the soup in serving bowls; Garnish with the remaining chopped spring onion; Ready to serve.