Preparation Steps:

1. Peel and slice the radish, boil the clear chicken soup, then add the radish pieces. Cook until slightly soft and well-flavored.
2. Clean the pork skin, cut it into pieces, and boil it in water. Once boiled, drain the water from the pork skin.
3. Add bamboo shoots and fish balls, cook until done, then remove all ingredients.
4. Open the Poon Choi can with a can opener, remove the ingredients from the can, leaving the sauce.
5. Arrange the prepared ingredients in the pot in the following order—radish, fish balls, pork skin, bamboo shoots.
6. Pour in 3/4 of the reserved sauce, then add the ingredients of the premium abalone Poon Choi.
7. You can use vegetables for decoration, add the entire Poon Choi back in, and it is ready to be served.