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Soak the dried shiitake mushrooms in room temperature water overnight until plump and rehydrated. If you are short on time, use hot water and soak for 20–30 minutes. Do not throw away the soaking liquid, you will need it for the marinade later. Once softened, dice the mushrooms.
Chop the anchovies and dried squid (if using). Set aside.
In a mixing bowl, first combine the minced pork, chopped anchovies, Shaoxing wine, dark soy sauce, cornstarch, white pepper, sugar and ½ a tablespoon of the mushroom soaking liquid. Mix well until sticky and the anchovies are fully incorporated into the pork.
Stir in the diced shiitake mushrooms, minced dried squid and 2 tablespoons of anchovy oil. Mix again until everything is evenly combined and the mixture feels sticky.
Transfer the pork mixture onto a heatproof deep plate. Spread it out into a flat even layer so it cooks evenly. Scatter the julienned ginger on top.
Place a steaming rack in a deep wok and pour in about 2 inches of hot water. Set the plate of pork on the rack, cover with a lid and turn the heat to high. Once the water is boiling, steam for 10–12 minutes, or until the pork is fully cooked and no longer pink in the middle.
Garnish with chopped green onion and serve hot with steamed rice. Enjoy!