1. Wash Chinese herbs.
2. Soak black eye peas, raw coix seeds, red dates, and peanuts for 20 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside.
3. Soak snow fungus in a small bowl. Once the snow fungus has resuscitated, cut the hard ends off with scissors.
4. Also, soak aged, dried tangerine peel separately in a small bowl. Take a small teaspoon once the orange peel softens and scrape off the white pith. This will remove the bitterness.
5. In a medium pot, parboil the pork shank or pork tenderloin and chicken feet. Omit if you are substituting with raw cashews.
6. Wash fruits and vegetables.
7. Cut the ends off the green papaya and cut lengthwise to remove the seeds. You do not need to peel the skin.
8. Cut the papaya into smaller pieces.
9. Cut dried figs in half.
10. Add all ingredients into a large pot filled with enough water to cover.
11. Bring water to a boil at high heat.
12. After the soup comes to a rolling boil, reduce heat to low-medium heat and boil for 30 minutes.
13. After 30 minutes, reduce heat to low, cover the pot with a lid, and simmer for 2 to 3 hours.
14. Checking occasionally to ensure the pot of soup does not dry out!
15. Season with salt to taste
16. Serve and enjoy hot!

木瓜花生眉豆雪耳湯湯煮法

1. 清洗藥材。加水浸泡20分鐘。
2. 雪耳浸軟去蒂出水 , 分為小塊。
3. 果皮浸軟去瓤。
4. 紅棗洗淨去核。
5. 木瓜去子切塊。
6. 瘦肉雞腳汆燙後備用。
7. 一起置於鍋中，加入清水，先用大火煮沸，再用小火煮30分鐘。 加入鹽少許調味。
8. 上蓋細火煲2-3個鐘。
9. 或放在電鍋內，燜煮1小時。
10. 放入鹽少許調味。