1. Rinse the sub-ribs, put them in boiling water and blanch them. After blanching until they change color, pick them up and drain them for later use.
2. Steam the taro under water for 10 minutes.
3. After cooling, peel off the skin and cut into hob pieces.
4. 1.5 liters of water, pat the ginger, add the sub-ribs. Bring to the boil, add the wine. Cover, reduce the heat to a simmer for 15 minutes.
5. Add taro cubes, cover, bring to high heat, reduce heat to simmer for 30 minutes.
6. Add 1 teaspoon of table salt, set aside, scatter in the diced green onions, and serve.
Tips:After boiling, add salt to keep the food fresh,
