20 grams of oyster sauce, 10 grams of Axiangbo, 10 grams of Donggu Yipin fresh, 5 grams of cooking wine, 5 grams of thirteen spices, 3 grams of chicken essence, 3 grams of monosodium glutamate, 5 grams of seafood soy sauce, and a suitable amount of beer.
Put green onion, ginger, garlic and coriander in the fish belly. (to taste)
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