There is a lot of water in this thing to eat. I want to know what his name is in Mandarin and "Pu" in Macheng dialect.

Macheng Meat Pie Macheng, at the southern foot of Dabie Mountain, is the first of 10 dishes named "Meat Pie Pad". The patties are folded into pagodas and placed in flower bowls. There are four colors: red, yellow, white and brown, which are not only beautiful, but also delicious. Method: (1) Peel and wash the sweet potato (also called sweet potato) and cut it into strips 4 cm long and 1.6 cm wide. Dice the pork, chop the mud and put it in a bowl. Add salt water, chopped green onion 1 g, diced water chestnut and Jiang Mo and mix well. (2) Take fish and add 45g of clean water, mix well and pour it on the chopping board wiped with cold water. Chop it into small pieces (the finer the better), put it in a bowl, moisten the starch, salt 15g, water 1g, mix well, then add minced meat, monosodium glutamate 2g, pepper 1g, and mix and stir into a paste. (3) Spread greasy bean curd skin in a steamer, evenly spread fish paste on it (about 3.3 cm thick), steam in a boiling water pot for 30-40 minutes, uncover the lid, spread raw egg yolk on the meat pie, sprinkle chopped red pepper, steam for 5 minutes, take it out, cut it into a cross knife, steam for 30 minutes, take it out, let it cool, and cut it into pieces. (4) Take the flower bowl, put it on the bottom with red stripes, bar code the patties on it into a pagoda shape, steam them in a cage and take them out. (5) Sit the wok on a big fire, add the broth, monosodium glutamate, refined salt, pepper, chopped green onion, shredded mushrooms and auricularia slices, take it out of the wok, boil it, and pour it on the meat pie. Features: delicious, smooth and tender, with five flavors. 1. Selection of raw materials: Because fish cakes require high elasticity and color, white fish with fresh raw materials, less fat, delicious meat and strong elasticity should be selected. Generally, frozen raw minced fish or frozen fish is used. 2. Beating: Before beating, the processing technology of fish cake is basically the same as the general technology of surimi products, but the rinsing technology is more important (for fish with strong elasticity, white color and good taste, rinsing is not needed). Grinding method: divided into air grinding, salt grinding and local grinding (stirring grinding). Empty grinding can destroy fish cell fibers, then add salt to promote the dissolution of salt-soluble proteins to form a certain viscosity, and then add other auxiliary materials to stir and grind for about 20-30 minutes. 3. Laying and molding: The molding of fish cakes is often done by hand in small-scale production, but it requires quite skilled technology. Now, mechanized molding is gradually adopted, such as K3B tricolor board forming machine in Japan, which can lay ~ pieces per hour. Its principle is that the minced fish is extruded into a fish cake shape by a meat delivery screw, continuously spread on a plate, and then cut at equal intervals. If you make a three-color fish cake, divide the above ingredients into three parts. Add egg white (6%), red rice flour (2.2%) and pepper (appropriate amount) to make it red and spicy (or not spicy); One is yellow with egg yolk (8%); One copy is the original color (white). Three kinds of red, yellow and white surimi are put into three different hoppers of a three-color fish cake machine (in which natural surimi is put in a big barrel), and the spread fish cake is a three-color fish cake. 4. Heating: There are two kinds of heating for fish cakes: baking and cooking. Baking is to put the fish cake on the conveyor belt, bake it for 20 ~ 30 seconds by infrared baking machine, and then bake it. General cooking is more common. At present, Japan has adopted continuous digester to realize mechanized cooking. The fish cakes produced in China are all cooked fish cakes, the temperature is 95 ~℃, the heating time is about 45 minutes, and the central temperature is above 75℃. The best method is to keep the molded fish cake at 45 ~ 50℃ for 20 ~ 30 minutes, then quickly raise the temperature to 90 ~ 0℃ and cook for 20 ~ 30 minutes. The elasticity of the fish cake made in this way will be greatly improved. 5. Cooling: After the fish cake is cooked, it should be quickly cooled in cold water (10 ~ 15℃) to make the fish cake absorb the water lost during the heating process and prevent wrinkling and browning due to drying. And can make the surface of the fish cake soft and smooth. After rapid cooling, the center temperature of fish cake is still very high. Generally put on a cold shelf to cool naturally. The air in the cooling room should be purified and the appropriate temperature should be controlled. Finally, the surface of fish cake should be sterilized by ultraviolet germicidal lamp. 6. Packaging and storage: The completely cooled fish cake can be packaged by an automatic packaging machine. The packaged fish cakes are packed in wooden cases and refrigerated (0℃ 1℃) for shipment. Generally, a good fish cake can be stored for 3 ~ 5 days at normal temperature (15 ~ 20℃) and for about 20 ~ 30 days in cold storage. Fish cake packaging machine is rarely used in China, and most of them are produced in time; Sometimes after processing, it is packed in oil paper or plastic bags and stored in cold storage for shipment. Lily Fresh Fish Cake also introduced fish cakes packaged at home and abroad for 6 months at room temperature, which greatly reduced the storage and transportation cost of fish cakes and expanded the field contact area of fish cakes. Quality standard The finished fish cake requires neat and beautiful appearance, tender and elastic meat, unique flavor and moderate salinity.