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Begin by soaking the dried shiitake mushrooms and dried shrimp in water to soften them.
In a pan, heat some avocado oil and sauté the ginger, mushrooms, and dried shrimp until they become fragrant.
If desired, add the preserved pork belly and cook for a short while.
Next, add the radish, which should be cut into thick chunks.
Pour in some water along with salt, sugar, and a splash of soy sauce.
Cover the pan and let it simmer for about 45 minutes, or until the radish and mushrooms are tender and the radish appears slightly translucent.