Crucian carp is generally used to make crispy fish. Take crucian carp as an example. Live crucian carp should be even, about three or two, slaughtered, and the black film on the belly of the fish should be cleaned. Pull 7-8 knives on each side of the fish and marinate with onion, ginger and cooking wine for ten minutes. Fry the fish in a little oil. In order to prevent fish from sticking to the pot, put less salt in the oil at the bottom of the pot and fry the crucian carp until golden on both sides.