Rinse the pork ribs under clean water and drain well. (Note: If using fresh ribs, blanching is not necessary. To reduce any strong odor, soak in cold water for 10 minutes to remove blood.)

Place the ribs in a large bowl and add 3 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp Shaoxing wine, 1/2 tsp salt, 1/2 tsp white pepper, and 2 tsp cornstarch. Mix thoroughly by hand until all ribs are evenly coated.

Cover with plastic wrap and let marinate for 20 minutes.

Peel the taro and cut into batons approximately 2 cm wide and 5 cm long. (Note: Wear gloves to avoid skin irritation from taro sap.)

Heat 2 tbsp cooking oil in a pan over medium heat. Add the taro pieces and pan-fry for 3–4 minutes per side until golden and crispy. Remove and drain the oil.

Leave a small amount of oil in the pan. Add the marinated ribs over low heat and arrange in a single layer.

Pan-fry for 7–8 minutes, turning 2–3 times, until the surface is golden brown and meat is mostly cooked through (edges slightly shrink).

In a clay pot, heat a small amount of cooking oil over medium heat. Add shredded ginger, garlic slices, and scallion whites. Stir-fry until fragrant.

Layer the fried taro at the bottom, followed by the pan-fried ribs on top.

Pour 1 tbsp Shaoxing wine along the edges for aroma.

Add 1 tsp light soy sauce and 1/4 tsp salt (adjust to taste). Pour in hot water until it reaches 80% of the height of the ingredients.

Cover with lid, reduce to low heat, and simmer for 15 minutes until ribs are tender and taro is soft and full of flavor.

Remove the lid, garnish with chopped scallions, and serve hot directly from the clay pot.