Slice ginger and shred onion.

Wash the ribs, blanch them in water, and remove the blood residue.

Put water in the casserole, add ribs, ginger slices and shallots, bring to a boil over high heat, and turn to low heat.

After 20 minutes, add coix seed radish, boil again, and simmer 1 hour. Season with salt 5 minutes before turning off the fire.