Seaweed and tofu soup with pork ribs

Rinse the Pork spare ribs thoroughly. Place them in a large pot with enough cold Water to cover. Add 15g of Shaoxing wine and bring to a boil over high heat. Skim off any foam and impurities. Boil for 5 minutes, then drain the Pork spare ribs and rinse them under cold running water to remove any remaining scum. Set aside.

While the ribs are blanching, place the Dried kelp sheets in a large bowl and cover with cold Water. Soak for at least 30 minutes, or until fully rehydrated and tender. Drain, rinse, and cut the rehydrated Dried kelp sheets into approximately 5cm squares or strips.

Peel and slice the Ginger into thick rounds. Cut the Scallions into 5cm lengths.