Steps for making crispy fried small crucian carp：Remove the scales and internal organs of the small carp and wash them clean. Add shredded ginger, then add a little cooking wine, sprinkle with a bit of salt, mix well, and marinate for twenty minutes. After marinating, wipe the surface moisture off the fish and coat them with a layer of dry starch. Put them into the oil to fry. First fry over medium-low heat for a longer time. When the fish are cooked and fried through, turn the heat to high, raise the oil temperature, and fry for a short while longer. Take out the fried fish, place them on kitchen paper to absorb excess oil, and they are ready to eat.