1. Chop the ribs into small pieces, wash and drain the water; peel off the skin of the lotus root, break it with a knife and cut into appropriate pieces, soak in water and set aside.

2. Heat the wok, add ginger cubes and pork ribs and stir-fry until the color of the ribs turns from red to white. Add Shaoxing wine, add an appropriate amount of water, bring to a boil over high heat, skim off the foam, and add Cover and simmer for 15 minutes.

3. Transfer the soup to a casserole, add lotus root pieces, and simmer over low heat until the lotus roots are almost crispy and the ribs are tender and fall off the bones. Add salt and pepper to taste.

4. Do not use an iron pot to stew lotus root, otherwise the soup will easily turn black; it is best to use ribs.

5. Stew at sufficient heat so that the lotus root can become powdery and glutinous.