1Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes, then squeeze dry and finely dice. Clean the Cuttlefish thoroughly, removing the ink sac, beak, eyes, and any internal organs. Reserve the body and tentacles. Pat the Cuttlefish bodies dry with paper towels.
2Finely dice the rehydrated dried shiitake mushrooms, Bamboo shoots, and Water chestnuts. Mince the white parts of the Scallions and 15g of the Ginger.
3In a large bowl, combine the Pork mince, diced dried shiitake mushrooms, diced Bamboo shoots, diced Water chestnuts, minced Scallions, minced Ginger, 15g Shaoxing wine, 20g Light soy sauce, White pepper, Sesame oil, and Cornstarch. Mix thoroughly by hand until the mixture is well combined and slightly sticky.
