Hello. It depends on what flavor you like. Frying crucian carp can make the stew out of the soup color better, the soup will be a little milky, and will not have a fishy taste. If directly stewed carp nutritional value will be better. But if you drink it while it's hot, it won't have a fishy odor. Cantonese people prefer stewing, and northern people like frying it to remove the fishy flavor. I hope the above answer can help you. Thank you.