1. Wash the wax gourd, leave the skin and cut into pieces.
2. Wash the tail bones, cut a piece of dangshen into sections, and a small handful of dried lilies (I don’t put ginger in this soup, sometimes I want to eat the original soup, the bones are fragrant, hehe), put all the ingredients in the pot and put a little Salt, high pressure cooker for 20 minutes.
3. Add appropriate amount of salt after it is out of the pot and it will be OK.
![[cantonese Cuisine] Papaya, Chicken Feet and Pork Bone Soup recipe](https://img.simplechinesefood.com/2c/2c2aeb012c36e0baa32cb55d10949ae5.jpg)
