Place lamb shanks, Sichuan peppercorns, star anise, fennel seeds, white and black cardamon pods, cinnamon, scallions, ginger, garlic and wine in Instant Pot. Add water to maximum fill line (~ 14 cups).

Cook on high pressure for 30 minutes. Let pressure naturally release.

Remove lamb and let cool; remove meat from bones and shred.

Strain broth.

Soak wood ear mushrooms in warm water for 1/2 hour. Drain.

Soak cellophane noodles in warm water for 15 minutes. Drain.

Bring 8 cups of Lamb Broth to a boil in a large saucepan. Add cabbage and wood ear mushrooms. Cook 3-4 minutes until cabbage softens but is still has some bite.

Add cellophane noodles. Cook 3-4 minutes. Add salt, seasoning to taste.

To serve, divide noodles, cabbage, wood ear mushrooms, and lamb among four bowls. Ladle soup on top. Sprinkle with minced scallions on top. Sprinkle some white pepper on top, and drizzle with chili oil, if desired.