500 g pork spare ribs
400 g lotus root
1 ear corn (cut into chunks)
1 carrot (cut into chunks)
60 g ginger (peeled and sliced)
5 cloves garlic (smashed)
2 tbsp Shaoxing wine
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp sugar
1 chilli padi (sliced)
salt (to taste)
4 L water
| For added flavor, you can also add ½ cup shelled peanuts or groundnuts to the soup.
Serve this dipping sauce for the ribs, along with hot soup!