Crucian carp is a freshwater fish with tender flesh, but it does have some spines, which can be impaired in taste if not handled properly. Here's a simple and delicious way to make crucian carp to ensure that the spines are crispy and you can enjoy the delicious taste.
Crucian carp: to taste.
Ginger: To taste, slice.
Green onions: Appropriate amount, cut into sections.
Cooking wine: to taste.
Light soy sauce: to taste.
Salt: to taste. 
Sugar: To taste.
Cooking oil: to taste.
Green garlic: to taste, cut into sections.
Ginger and garlic: to taste.
Steps:
Clean up crucian carp:
Remove the scales, gills and internal organs of the crucian carp, clean it, and then use a knife to cut two knives on each side to facilitate the flavor.
Pickled crucian carp:
Put the cleaned crucian carp into a container, add an appropriate amount of cooking wine, light soy sauce, sprinkle with some salt and sugar, stir well, and marinate for 15-20 minutes.
Fried crucian carp:
Heat an appropriate amount of cooking oil in a frying pan to a slightly higher temperature than medium, put the marinated crucian carp into the oil one by one, and fry until golden brown and crispy on both sides.
Prepare seasoning:
In another pot, add an appropriate amount of cooking oil, and stir-fry the ginger slices and green onions.
Stir-fried crucian carp:
Put the fried crucian carp in a pan and stir-fry evenly so that the aroma of ginger and shallots blends into the fish.
Seasoning:
Add an appropriate amount of light soy sauce and continue to stir-fry to ensure that the fish is evenly coated with the sauce.
Out of the pot:
Stir-fry until the surface of the fish is evenly colored, and after the flavor is absorbed, sprinkle some green garlic pieces before removing from the pan to add aroma.
Plating:
Arrange the fried crucian carp on a plate with some vegetables or other side dishes.
Dipping:
You can prepare a plate of ginger and garlic puree, mix well with light soy sauce, and use it as a dipping sauce for crucian carp.
Tips: Make sure the oil temperature is moderate, too high oil temperature can easily cause the surface of the crucian carp to be prematurely scorched and the inside to be undercooked.
When frying crucian carp, it is necessary to control the heat well to keep the meat tender.
Before frying crucian carp, you can apply a thin layer of starch to the surface to increase the crispiness of the fish.
This crispy crucian carp dish is crispy and delicious, making it a delicious dish that is suitable for home-cooked cooking. Hope you enjoy this delicious crucian carp!