Daikon and Pork Rib Soup (白蘿蔔排骨汤)

This is an easy to make soup that is quite a treat for the whole family.   Daikon is also known as  white radish.  The pork rib here is short for Pork Spare Rib (大排骨), as opposed to Pork Baby Back Rib or Pork Loin Back Rib (小排骨).

1. Purchase half a rack of pork spare rib, ~2 lbs, and have the butcher cut the rack into ~1.5:-2" wide slices. When you get home, cut the long (but narrow) slice further into smaller individual chunks.  Blanch the rib pieces for 2-3 minutes in a medium-to-large pot (~10" in diameter), drain the water, rinse thoroughly, and refill the pot to ~60% full.
2. Get 3-4 white radishes (2-3 lbs), clean, peel, and cut into larger chunks.  Note- I'd suggest the roll cutting technique (滾刀塊).  Instead of rolling the radish 180-deg for each cut, roll it 90-to-120-deg, and then cut.
3. Bring the pot to boil, change to the lowest possible heat level, add 4-5 slices of ginger, 3 Tbsp of rice cooking wine, and 3-5 dried mushroom (in whole, no need to cut, no need to soak in water beforehand, just rinse and drop in).  Let simmer for at least 2, preferably 3 hours.  After 3 hours, both ribs and radish should be flavorful and soft as tofu.  
4. Season to taste (initially, add 1/2 tsp of white pepper and 1 tsp of salt, then 1/4 tsp of salt each time and taste).  Skim off oil, and serve.  Here is a picture of the finished product.