1. Chop the eel into one-inch and five-minute sections, cut the magnolia slices and carrots into eight-minute, four-minute wide and five-centimeter thick sections, and cut the rape into eight-minute sections. Chopping onion, ginger and garlic into powder; Adding water into Zanthoxylum bungeanum to make Zanthoxylum bungeanum water; Add water to starch to make thick juice.

2. Put the oil in the spoon. When it is 80% hot, add the eel section and fry it until it is red. Pour it into the colander.

3. Put the base oil in a spoon, stir-fry with onion, ginger and garlic, and add sauce, sugar, vinegar, Shaoxing wine, pepper water, monosodium glutamate, magnolia slices, carrots and eel segments into the soup. After the soup is boiled, simmer it with slow fire, take out the fish pieces and put them on the plate. Put the rapeseed in a spoon, thicken it with wet starch and pour it on.