1. Prepare all the ingredients.
2. Heat oil in a pan, add sliced ginger, spring onion, and peppercorns until fragrant.
3. Add the lamb chops and stir fry evenly.
4. Add a little purified water, bean paste, low-salt soy sauce, sugar, and stir well.
5. When the soup is boiling, turn to low heat and simmer for about 20 minutes.
6. When the time is up, the lamb chops are slightly rotten and the soup is thick.
7. Then pour in potato wedges and carrots.
8. Stir-fry evenly, so that the potato pieces are covered with the soup.
9. Pour in a bowl of warm water again, sprinkle a little pepper, chopped green onion, and simmer for 15-20 minutes.
10. Finally, sprinkle with salt and turn to high heat to harvest the juice.
