Preparation:
thread meat onto skewers, without crowding combine soy, brown sugar, ginger, cinnamon, oyster sauce, bean paste, molasses, horseradish, and wine in a saucepot, over a moderate flame bring to a boil, reduce heat, and stir until dissolved and well blended combine cornstarch and beer or sake-mix well add to saucepot, heat and stir until thickened remove from heat add plum wine-mix well brush onto skewered meat grill over hot coals for 2-4 minutes per side until done, basting often arrange onto a heated serving platter moisten with heated sauce serve warm or at room temperature |
