1 to 4 ratio of ground pork and shrimp
1 cup wood ear mushroom
3-4ish cups of Napa cabbage, blanched
1 tsp white pepper
1 tsp five spice
1 tsp black pepper
1 tsp or moreish of Sichuan peppercorn
1 tbsp dark soysauce
2ish tsp of sesame oil
cornstarch for thickening if too watery
2 big scallions minced
1 tbsp ginger minced