Broth: Cut the pork ribs into bite-sized pieces, rinse well, and blanch in boiling water with salt. Place a pot of water on the stove, and when it boils, add the pork ribs, daikon radish, baby corn, and a pinch of salt. Simmer, skimming off any foam. After 30 minutes, add the shiitake mushrooms and simmer for another 20 minutes. Season to taste.

Wontons: Finely chop the shallots and mix with the ground pork, a dash of sesame oil, 1 teaspoon of seasoning powder, and 1 teaspoon of pepper. Let the mixture marinate for 15 minutes. Wet the four corners of a wonton wrapper with water, place 1 teaspoon of the meat mixture in the center, and fold neatly from the bottom up. Dab a little water on any open seams to seal, leaving the top open for a nice presentation.

Bring a pot of water to a rolling boil, then add the wontons and cover. Cook for about 3 minutes until the wontons are done. Serve the wontons in a bowl, add the pork ribs and broth, and sprinkle with a little black pepper on top. You can add quail eggs or pork liver if desired. This dish is traditionally served with bean sprouts and chives, but these may not be available abroad, so they are not included.