1. Add sugar, yeast and appropriate amount of water to the soybean noodles, corn noodles, and white noodles to form a dough (slightly harder, it will become too soft when steamed)
2. Fermented to double size
3. Take out the steamed noodles, and divide them into the same size agent (about 40 grams) and round it.
4. Take a potion and knead it into a ball, and use the thumb of one hand to pinch out the depression to form a small socket.
5. After everything is done, place it on the steamer (you can also oil the grate) and relax for 15 minutes, boil on high heat, and steam for about 12 minutes on medium heat (don't open the lid immediately, open the lid after 2 or 3 minutes)
6. During the time to make the dough, first treat the chicken thighs. Wash the thighs, remove the bones, skins, and oils.
7. Cut into small dices
8. Cut green onion into thick shreds, slap garlic
9. Add the chicken sauce, green onion, garlic cloves, cooking wine, pepper, starch and 1 teaspoon of water to the plate
10. Grab it with your hands until the seasoning is absorbed, cover with plastic wrap and marinate for more than 2 hours
11. Cut the shiitake mushrooms, shallots, green and red peppers into small cubes and set aside
12. After the Xiaowotou is steamed, start to make the dishes: sauté the onions and garlic in a hot pot and cool oil over low heat, then pour in the marinated chicken and slowly spread out (the chicken should not be moved in the pan, and then stir after about 20 seconds)
13. After the chicken has changed color, add the mushrooms and stir well
14. Then add the chopped onion and stir well (you can taste the taste at this time, if the taste is not enough, you can adjust it again)
15. Finally, add the chopped green and red peppers and stir-fry, and then it can be out of the pot
16. You can eat as soon as you serve it
Tips:1. Simple whole grains taste rough and taste bad. Adding an equal amount of ordinary flour can improve the taste.
2. The side dishes can be selected as you like, and they must be cut into small pieces to facilitate eating in the Wowotou.
3. Personally think that the saltiness of Zhu Hou Sauce is enough when marinating the chicken, and there is no need to season it later.
4. Put the chicken in the pot without moving it, and stir it after about 20 seconds to avoid battering. Scattering on low heat can make the chicken more tender.
