1.	Allow meat to thaw completely.  Submerge in a pot of boiling water. 
Let sit for 5 min.  This will draw the blood out of tissue.  Rinse the meat.

2.	Add 1C water, 1/2 C soy sauce, 3 Ts wine, 2Ts sugar, 1 Ts Five-Spice powder, 
2 small cut-up onions, some slices of ginger into a stew pot.  Add meat.  Bring to 
boil then stew at low heat for 1.5 hrs or till tender.  Turn occasionally to coat 
sauce over all sides.

3.	Warning:  the sauce will be very greasy.  De-fat before attempt eating the sauce.  
You can cook carrots or other veggies of choice in sauce for 15 min and serve over rice.