Doufunao

Rehydrate dried wood ear mushrooms in warm water for 15 minutes, then drain and slice thinly. Rehydrate dried shrimp in warm water for 10 minutes, then drain and finely chop.

Finely mince fresh ginger and garlic. Slice scallions, separating white and green parts. Chop pickled mustard greens.

In a small bowl, combine light soy sauce, dark soy sauce, Shaoxing wine, Chinkiang vinegar, and white pepper. In another small bowl, dissolve cornstarch in 30g of the water to create a slurry.