Prepare the lotus root: Peel and chop the lotus root into diagonal slices. Place them in a bowl, add salt, and coat evenly by hand. Before cooking, rinse the salt off thoroughly. This step helps prevent the lotus root from turning black during cooking.

Clean the ribs: Add the ribs to a pot of cold water. Add green onion, ginger, and cooking wine to remove any gamey taste. Bring to a boil and let it boil for 2 minutes. Remove the ribs, rinse, and drain.

Stir-fry the ribs: Heat oil in a pan sauté ginger until fragrant. Add the ribs and stir-fry briefly, then transfer them to a clay pot.

Simmer the soup: Add the chopped lotus root to the clay pot. Pour enough boiling water until the ingredients are fully submerged and stew on low heat for 40 minutes. Do not add cold water during the simmering step. Make sure to use boiling water only.

Season the soup: After simmering for 60-90 minutes, season with salt and white pepper to taste. Serve while hot and fresh. Pair it with a light soy sauce dipping sauce. For better flavor absorption, prepare the soup ahead of time and serve it the next day.