Changle Plum Blossom Fish is a traditional specialty dish in Fuzhou City, Fujian Province. The preparation is complicated but the taste is very delicious. The following are the detailed steps:

1. Preparation materials: 1 carp, 1 box of plum blossom tofu, appropriate amount of fungus, appropriate amount of lean pork, 1 egg, appropriate amount of starch, salt, pepper, cooking wine, Appropriate amount of onion, ginger, garlic and other seasonings.

2. Peel and bone the carp, chop into minced fish, add appropriate amount of salt, pepper, cooking wine, starch, and eggs and stir evenly.

3. Cut the plum blossom tofu into small pieces, soak the fungus and cut into shreds, and cut the lean meat into shreds and set aside.

4. Heat the oil in the pot, roll the minced fish into small balls, fry them in the pot until golden brown, remove and set aside.

5. Leave the oil in the pot, add the onion, ginger and garlic and saute until fragrant, add the lean pork shreds and stir-fry, add a small amount of cooking wine and stir-fry evenly.

6. Add tofu, fungus, fish paste balls and appropriate amount of water, bring to a boil, then turn to low heat and simmer slowly for about 10 minutes to allow the tofu to absorb the soup.

7. Finally, add appropriate amount of salt and pepper to taste, and sprinkle with chopped green onion before serving.

Although the preparation process of Changle plum blossom fish is a bit cumbersome, it is very delicious and nutritious, making it a delicacy worth trying.