put the mutton in the pot, add the white radish pieces until they are scalded and fluffy, then take them out and wash them. Then take the oil pan, put two tablespoons of oil, and when the oil is 7% hot, add green onions, ginger and dried peppers and stir-fry until fragrant. After that, add the mutton and stir fry for five minutes until the mutton begins to soften. Pour in soy sauce, stir-fry and color evenly. Then pour in beer, add appropriate amount of sugar, stew for 1.5 to 2 hours on low fire until crisp, then add salt, and slowly thicken the soup with medium fire until it becomes a sticky paste.