Luobo Gao

Rehydrate dried shrimp and dried shiitake mushrooms in separate bowls of warm water until softened, approximately 30 minutes. Drain the rehydrated dried shrimp and dried shiitake mushrooms, reserving 100g of the mushroom soaking liquid. Finely chop the dried shrimp. Dice the dried shiitake mushrooms into small pieces. Dice the Chinese sausage into small cubes. Finely chop the scallions, separating the white and green parts. Mince the garlic and ginger.

Grate the Daikon radish using a coarse grater.

In a large wok or pan, heat 10g of vegetable oil over medium heat. Add the diced Chinese sausage and cook until lightly browned and some fat is rendered, about 3 minutes. Remove the Chinese sausage and set aside.