1. Soak glutinous rice for 3 hours.
2. Wash the fresh lotus leaves and cut them into pieces of suitable size.
3. Wash the spareribs away from the blood, pour in the white wine, stir evenly, and let stand for 5 minutes.
4. Put all kinds of sauce into a bowl and stir well.
5. Wipe the water off the surface of spareribs with a paper towel. Pour the sauce and shredded ginger into the ribs.
6. Knead the sauce onto the spareribs by hand, add the glutinous rice and continue to stir well.
7. Put the spareribs and glutinous rice on the lotus leaves and wrap the ribs with the lotus leaves.
8. Put the packed spareribs into the fresh-keeping box and store in the refrigerator for 8-10 hours.
9. Steam in a pressure cooker for 30 minutes.