Wash ribs, put cold water into the pot, add cooking wine to boil, blanch for 2 minutes, take out, add water, ginger slices and ribs to the casserole, boil over high fire, skim the floating foam, cover and turn to low heat for 20 minutes, peel taro, wash and cut into pieces, put into the pot, stir well, boil and skim the floating foam, cover with salt for 20 minutes, and sprinkle with chopped green onion.