In fact, there are many cooking methods for small crucian carp, just like grass carp and carp of normal size. It doesn't mean that there can't be other cooking methods for small crucian carp with many thorns. Generally speaking, there are steamed, braised and fried. If you don't dislike the prickly crucian carp, you can also use it for roasting, which is a little too small and troublesome.

Here's a detailed introduction to these cooking methods for everyone to cook at home. The first kind of steaming, for me, steaming is the simplest cooking method. Marinate the fish and steam it directly on the pot. The bought fish should first clean the scales, cut them open, and clean their stomachs, and then cut a few more knives on the back of the fish to make it more tasty when pickled. You don't need much seasoning to prepare pickled fish, just cooking wine, ginger, onion and salt are enough. Slice the old ginger and cut the onion into sections, then pour in cooking wine and salt to dip every part of the fish with this seasoning as much as possible, make a massage for the fish, and marinate for 15-30 minutes. Then boil the water in the pot, add the fish after boiling, put the marinated fish in the pan without cleaning and steam it in the pot for 8- 10 minutes. After steaming, turn off the fire and take the fish out. After a few minutes, lock the juice in the fish, and the meat will be tender. Actually, this step is not over. Cut some ginger. If you like leeks, you can put some leeks, minced garlic and millet spicy on the surface and then pour it. Although there are so many steps, the practice is actually very simple.

The second way is to braise in soy sauce. If you braise in soy sauce, you should also marinate the crucian carp. I won't repeat the same production method as before, but after pickling, you should clean the crucian carp and dry the water. Prepare ingredients: cut green pepper into small grains, minced garlic and soy sauce. Heat the oil in the pot, and then put the crucian carp into the pan for frying. Try to let the oil reach every place, especially the fish head. Because the fish head is relatively large, put the prepared ingredients into the pan for cooking after frying almost, then cover the crucian carp with water, and then cover it and cook for about 10 minutes. A delicious braised crucian carp is made. The third kind is frying. If you fry crucian carp, the smaller the better, because if it is too big, it may be burnt outside and not cooked inside. To fry crucian carp, you need to cut the crucian carp in half, but don't separate them, so it's more convenient to fry. Put flour and water in the pot to make it flow, then put the crucian carp in it once and fry it in the pot. After seeing the color change of the fish, you can pick it up. The freshly fried crucian carp is the best and crispy, so you should eat it as soon as possible.

The last one is grilled fish. If you don't have the barbecue equipment at home, you need to fry the crucian carp, then put the crucian carp as the base, and put the vegetables in the pot to cook and eat. There are many ways to eat, depending on your own preferences.