Need help with a fujianese/ taiwanese pork bone soup recipe!!?

Question

Hi, my grandmother made me pork bone soup as a child and i m having trouble recreating her recipe. I only remember the main ingredients of pork (neck) bones, potatoes, carrots and i think some chinese herbs (they were like small red beans or berries). And here's my problem, I don't know what she use to seasoned the soup. I remember seeing her add a bit of redish - orange liquid from some bottle but I don't know what it was. I now think it might be rice wine, but am having trouble finding the exact type she used. I don't think she use mijiu (clear rice wine) but i m not sure if she used a fujian glutinous rice (which it's color description sounds like a match). my grandmother was born and raised in Fuzhou but married and raised her childern in Taiwan. So I don't know if this was a taiwanese or fujianese dish. I was reading up on this site and was trying to figure out which of the wine my grandmother might have used. http://en.wikipedia.org/wiki/Huangjiu

Answer 1

Pork Neck Bone and Japanese Pumpkin Soup

Pumpkins are orange because they contain massive amounts of beta-carotene which turns into vitamin A in our body. Vitamin A is essential for good eye sight.  

Ingredients

3 lbs pork neck bone

10 cups of water

1 small Japanese pumpkin (Kabocha), cut into chunk

1 inch k**b of ginger, slice

salt and white pepper to taste

After simmering for 2 hours, add the pumpkins and continue to simmer on low heat for another hour or until the pumpkins are softened.

The soup will turn yellowish when ready. Season with salt and white pepper to your preference. A hot bowl of soup is always great for a cold fall or winter day.

You may substitute the pork neck bone with chicken which need less time to cook, probably cut short to one hour and you may add the pumpkin at the same time as the chicken

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