Rinse dried snow fungus under running water; Soak it in water for 3 hours; Remove and drain it; Cut into small pieces with a pair of kitchen scissors.
Rinse dried sweet almonds under running water; Drain them.
Rinse and drain ginger; Slice a half of the ginger; Peel and slice the remaining.
Rinse pork shank under running water; Pat-dry it with kitchen paper; Cut it into chunks.
Rinse pork bones under running water; Drain them.
Rinse a papaya; Pat-dry it with kitchen paper; Trim a bit off each base; Cut it in halves with a vegetable knife; Scoop out the seeds; Peel it with the knife; Cut it into chunks.
Fill a pan with water; Add the unpeeled ginger; Bring to the boil over a high heat; Scald the pork shank all over in a colander with the boiling ginger water for 1 minute; Immediately remove it; Rinse it under running water till cool; Drain; Scald the pork bones all over in a colander with the boiling ginger water for 3 minutes; Immediately remove them; Rinse them under running water till cool; Drain them; Turn off the heat.
Fill a stockpot with 2L water; Add the pork shank, the pork bones， the dried sweet almonds and the remaining ginger slices; Bring to the boil over a high heat; Scoop scum off with a perforated skimmer; Turn to a medium heat; Cook over a medium heat for 30 minutes; Add the snow fungus and the papaya; Bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook it over a low heat for 1.5 hours; Scoop scum off with the skimmer again; Stir seasonings into the soup; Turn off the heat; Arrange it in a serving plate and bowl; Ready to serve.