Add 6 cups water, the pork ribs, 3 slices of ginger, and Shaoxing wine to a large pot. Bring to a boil over high heat.

Once boiling, drain the ribs and rinse them thoroughly to remove any impurities. Rinse out the pot as needed for a cleaner broth.

Return the ribs to the pot. Add the corn, radish, remaining 4 slices of ginger, scallion stalk, and 4 cups fresh water.

Bring everything to a boil. As soon as it reaches a boil, reduce the heat to low and cover the pot. Gently simmer for about 1 ½ hours, or until the pork ribs and radish are tender.

Remove the scallion stalk if desired. Season the broth with salt to taste.

Ladle the pork ribs, corn, radish, and broth into serving bowls. Garnish with sliced scallions and serve hot with steamed rice.