Hello. That depends on what flavor you like. Fried crucian carp can make the stew look better, and the soup will be milky white without fishy smell. Crucian carp stew directly will have more nutritional value. But if you drink it while it's hot, it's tasteless. Cantonese prefer stewing, while northerners like frying, thinking that they can get rid of fishy smell. I hope the above answers can help you. Thank you.