1. Ingredients: 500 grams of lamb chops, 1 potato, 1 carrot, stewed meat bun, green onions, rock sugar, cooking wine, bean paste, light soy sauce, and appropriate amount of salt.

2. Thaw the lamb chops, add cold water, add ginger slices and cooking wine, blanch and remove the foam, rinse with water and set aside. Cut potatoes and carrots into cubes and set aside.

3. Heat oil in a pan, add onion and ginger slices and stir-fry until fragrant. Add lamb chops and stir-fry until the water is dry. Add one spoonful of Pixian bean paste and two spoons of light soy sauce and stir-fry until coloured.

4. Add water to cover the ingredients (a little more water), add the stewed meat buns, green onions, five rock sugars, two spoons of cooking wine, cover and simmer for 40 minutes.

5. Open the lid, add potatoes and carrots, continue to simmer for 15 minutes, and remove from the pot.